Cayenne Carrots

Spicy, sweet, and tart. We served these carrots with the Tunisian dinner. Make them as spicy as you want by adjusting the amount of cayenne.

Cayenne Carrots

• 4 cups water

• 1 tablespoon salt

• 1 pound carrots, sliced

• 1/4 cup olive oil

• 1 teaspoon ground cumin

• 1 teaspoon ground cayenne (more or less depending on preference)

• 1 cup vinegar

• freshly chopped cilantro

In a saucepan, combine the 3 cups water and 1 tablespoon salt. Bring to a boil. Add the carrots. Cook until fork tender, about 5 minutes. Drain.

Heat the oil in a saucepan over medium heat. Add the cumin and cayenne. Saute spices for 1 minute. Add the drained carrots. Toss to combine well. Add the vinegar and 1 cup water. Cook for 5 minutes.

Serve warm with fresh cilantro.