this is another tapas recipe but it’s good anytime. this recipe is really really simple, a nice side and people love it.

• 1 1/2 c. carrots, cut into 1 inch pieces
• 2 cloves garlic
• 1 tbsp fresh oregano, packed
• 1 tsp cumin seeds
• 1/4 tsp chili flakes
• pinch of coarse salt
• 1/4 c. red wine vinegar
• 1/2 c. water
• 3 tbsp olive oil

peel the carrots if you want, i don’t mind most peels and i’m lazy so i leave it on.

get a pot of water boiling, and add carrots. cook until JUST tender then remove and place in a bowl of cold water to stop the cooking.

place garlic, salt, chili, herbs in a mortar and pestle and smash them up into a paste. place in a big jar with vinegar, water and oil. add carrots and stir it all up. let it sit in the fridge for at least a few hours or overnight.

to serve, scoop carrots out with a slotted spoon.

fun fact: you can keep the liquid and use it to pickle more carrots or other blanched vegetables (cauliflower) or thinly sliced raw radish or onions.