Escabeche

Serves 4-6

Ingredients

1 cup carrots, peeled and sliced into 1/8” thick rounds

1/2 cup red onion, halved and cut lengthwise into 1/4” inch thick slices

1 1/2 cups jalapeño chiles, sliced into 1/4” thick rounds

1 cup apple cider vinegar

1 cup water

1 tbsp. salt

1 tbsp. dried Mexican oregano (optional)

2 tsp. sugar (optional)

2 bay leafs

2 large cloves garlic, smashed 

  1. Put the carrots, onion, and jalapeños in a wide-mouthed quart canning jar or a heatproof glass or ceramic bowl.

  2. Combine the vinegar, water, sugar, salt, oregano, bay leaves, and garlic in a saucepan and bring to a boil over high heat.

  3. Remove from the heat and carefully pour the vinegar mixture over the vegetables.

  4. Let sit for about 1 hour, or until completely cooled. Place in refrigerator until ready to eat.

Ben Mastracco