Spicy Antipasto | RICARDO

Ingredients

• 3 garlic cloves
• 1 small fennel bulb, cubed
• 2 to 5 jalapeño chili peppers, seeded or not, cubed (see note)
• 1 yellow or orange bell pepper, seeded and cubed
• 1 carrot, cut into chunks
• 1 tsp fennel seeds
• 1 cup (250 ml) water
• 1 cup (250 ml) white wine vinegar
• 2 tbsp sugar
• 1 tbsp salt
• 2 tsp dried oregano
• 1/2 tsp red pepper flakes
• 1 bay leaf
• 1/2 cup (125 ml) vegetable oil
• 1/3 cup (60 g) pitted green olives, chopped