Sides/Escabeche
| A: | 500g jalapeno peppers, stemmed and cut into slices |
| 500g carrots, sliced on the bias | |
| 25g salt | |
| B: | 2t peppercorns |
| 2 bay leaves | |
| 3g cumin seeds | |
| 5 cloves | |
| 2t oregano | |
| 1t coriander | |
| C: | 1t thyme |
| 1t salt | |
| 40g garlic, minced | |
| 125g water | |
| D: | 6T canola oil |
| 500g onion, halved and sliced | |
| E: | 750g cider vinegar |
| 150g white vinegar | |
| 80g garlic, whole cloves | |
| 30g piloncillo (alternate: brown sugar) | |
| 5 bay leaves, crumbled | |
| 5 sprigs thyme | |
| 5 sprigs fresh oregano | |
| 1. | Combine (A), stir to coat, and let rest at least 30 minutes. |
| 2. | Roast (B) in a pan about 3 minutes until fragrant. |
| 3. | Add pan spices to (C) and process to smooth sauce. |
| 4. | Place (D) and sauce in pan and saute until onions are just starting to be translucent. |
| 5. | Add (A) to pan and saute over high heat for 6 minutes. |
| 6. | Pack tightly into canning jars, with (E). |
| 7. | Process under pressure for 5 minutes, or refrigerate 2 days. |
Servings: 30