Recipe & Pic From A Fork’s Tale
This classic spicy and tangy condiment can be served along side tacos, faijitas, quesadillas, enchiladas and more!
1 bunch carrots
4 jalapeños
1 medium onion
5 garlic cloves
1 teaspoon sugar
1½ cup water
1½ cup vinegar
5 bay leaves
1 teaspoon peppercorn
2 teaspoons Mexican oregano
1 teaspoon salt
* you can alter the ratio of carrot, jalepeno, and carrot depending on your preference and whay you have on hand
In a stockpot, add 1 ½ cup vinegar, 1 ½ cup water, 1 teaspoon sugar, 5 garlic cloves, 5 bay leaves, 1 teaspoon peppercorn, 1 teaspoon salt, and 2 teaspoons Mexican oregano. Bring to a boil.
Peel and slice carrots into ¼ inch coins or diagonal slices. Slice 1 onion into slivers. Slice 4 jalapeños . Reduce the brine in the stockpot to medium heat and add the carrots, onion, and jalapeños. Cook uncovered for 15 minutes.
Allow to cool, then add to a glass jar with lid. You can eat immediately, but it is best to sit overnight (or longer) in the fridge to allow the full flavor to build.