Pickled Carrots & Jalapeños | Escabeche
Thinly sliced carrots are added to onions and jalapenos to make a savory topping for tacos and other Mexican dishes.
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Ingredients
- 5 carrots, sliced into rounds paper–thin on a mandoline
- 1 jalapeno, sliced paper–thin on a mandoline
- 1/2 white onion, thinly sliced
- 1/2 tsp fresh oregano, minced
- 1 clove garlic, minced
- 1/4 cup rice vinegar
- 3 tbsp liquid sweetener
- 1/4 tsp sea salt
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