Spicy Mexican escabeche – pickled carrots, jalapenos and onions – is the perfect spicy, versatile, delicious, oil-free compliment to your favorite dishes.
6 - 1/2 cup servings
5 carrots thinly sliced 2 jalapenos thinly sliced ( adjust the amount depending on how much heat you like ) 1/2 white onion thinly sliced 1 clove garlic minced 1/4 cup rice vinegar 3 Tbsp. agave syrup ( or other liquid sweetener ) 1/4 tsp. salt 1 Tbsp. fresh oregano finely chopped
In small bowl, mix the ¼ cup vinegar, 3 Tbsp. agave syrup and ¼ sea salt.
In a medium bowl mix the thinly sliced carrots, jalapenos, onions, minced garlic and 1 Tbsp. minced oregano. Add the vinegar ...