Chiles Jalapeños y Cauliflower con Carrots en Escabeche

By Chef Ellen Bennett

October 11, 2024

Serves

at least 3 jars

In this Recipe

Heritage Extra Virgin Olive Oil

Ingredients

Flamingo Estate Extra Virgin Olive Oilor grapeseed oil, 3-4 tbsp (two healthy splashes)

Jalapeño10

White Onion1/2 of one

Carrots1 bunch, peeled and cut ½ an inch thick crosswise slices

Cauliflower1/2 of one, cut into florets

Garlic5 cloves

Bay Leaves3

Cloves2

Mexican Oregano1 tsp, dried

Black Peppercorns½ tbsp

Apple-Cider Vinegar1 cup

White Vinegar1 cup

Waterless than half a cup

Salt1 tsp or so

Sugar1 tsp

Steps

In a large pot heat oil. Add all the veggies and spices and saute until everything is bright, aromatic and magical. Add vinegars, a little water (less than half cup), salt, and sugar; bring to simmer . Let cool and pour into mason jars - you can save in the fridge for literally up to 2 months.