Carrot & Jalapeño Escabeche Recipe - Los Angeles Times
How to make Bricia Lopez and T.J. Steele's carrot and jalapeño escabeche.
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Ingredients
- 2 tablespoons olive oil
- 2 medium carrots, peeled and sliced into ¼-inch rounds
- 3 jalapeños, stemmed and sliced into ¼-inch rounds
- 1 red onion, cut into large dice
- 3 garlic cloves, peeled and smashed
- 2 teaspoons kosher salt, plus more to taste
- 1 tablespoon Demerara sugar
- 1 teaspoon dried Mexican oregano
- 1/2 teaspoon whole allspice
- 1/2 teaspoon whole black peppercorns
- 2 whole cloves
- 2 fresh thyme sprigs
- 3/4 cup white wine vinegar
- 1/4 cup red wine vinegar
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