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Jalapeno and Carrot Escabeche

5 jalapenos, cut into ¼ inch slices

• 2 carrots, cut into ¼ inch slices

• ½ yellow onion, fine julienne

• 3 cloves garlic, smashed

• 1.5 C. white vinegar

• 1 C. water

• ¼ C sugar

• 1 T. salt

• 2 tsp oregano

• 2 tsp. cumin

• 1 T. peppercorns

• 4 bay leaves

  1. In a large sauce pot, add 1 T. oil and saute the onion and garlic until fragrant. Add the jalapeno, carrot, and spices and saute another few minutes.
  2. Then add the vinegar, sugar, and water. Bring to a boil and then simmer very gently for 15 minutes.
  3. Place in the refrigerator until needed. Will last 1 week covered in the fridge.