Wizard Salsa for cold seafood - Rick Bayless

Ingredients

• 1 medium white or red onion, cut into ¼-inch slices
• 2 medium carrots, peeled or not, cut into ¼-inch sticks about 3 inches long
• 6 garlic cloves, peeled and cut in half
• 3 fresh jalapeño chiles, stemmed, cut into ¼-inch strips
• 7 or 8 arbol chiles, stemmed OR 4 pulla chiles, stemmed, seeded, cut lengthwise into ¼-inch strips
• 5 or 6 sprigs of fresh thyme
• 4 or 5 bay leaves
• 1 tablespoon allspice, very coarsely crushed in a mortar or with the side of a large knife
• 1 tablespoon black pepper, coarsely crushed in a mortar or with the side of a large knife
• 2 cups simple 5% vinegar (good-quality distilled white or apple cider vinegar are popular in Mexico)
• 2 scant teaspoons salt