¼ C. Canola Oil
½ lb. Carrots, peeled and sliced on the bias
1 lb. Jalapeno Chiles (do not remove seeds), sliced into strips
1 White Onion, quartered and sliced
30 cloves Garlic
6 Whole Allspice
10 Black Peppercorns
4 whole Cloves
3 sprigs Thyme
3 springs Marjoram
2 C. White Distilled Vinegar
1 C. Water
Salt, to taste

Heat the oil in a large non-reactive pot or Dutch oven. Add the carrots and sauté for 8 minutes or until soft. Add the sliced chiles and sauté for 3 minutes. Add the onion and sauté for 2 minutes. Add the remaining ingredients and bring to a simmer. Cook the escabeche on low heat for 10 minutes. Season with salt. Remove from the heat and cool. Place the escabeche in a sterilized glass container with a tight-fitting lid and refrigerate. Marinate the escabeche for at least 24 hours prior to serving. These will last up to 4 weeks in the refrigerator.