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\u00bc C. Canola Oil
\n\u00bd lb. Carrots, peeled and sliced on the bias
\n1 lb. Jalapeno Chiles (do not remove seeds), sliced into strips
\n1 White Onion, quartered and sliced
\n30 cloves Garlic
\n6 Whole Allspice
\n10 Black Peppercorns
\n4 whole Cloves
\n3 sprigs Thyme
\n3 springs Marjoram
\n2 C. White Distilled Vinegar
\n1 C. Water
\nSalt, to taste<\/p>\n
Heat the oil in a large non-reactive pot or Dutch oven. Add the carrots and saut\u00e9 for 8 minutes or until soft. Add the sliced chiles and saut\u00e9 for 3 minutes. Add the onion and saut\u00e9 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.<\/p>\n","protected":false},"excerpt":{"rendered":"
\u00bc C. Canola Oil \u00bd 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 saut\u00e9 for 8 minutes or until…<\/p>\n