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.