Jalapeños en Escabeche // Scott Head

 INGREDIENTS

1 pound of jalapeños, sliced 1 medium onion, sliced, more or less to taste 3-5 small carrots, sliced 6-7 garlic cloves 3/4 tsp black peppercorns 3/4 tsp Mexican oregano 3/4 tsp cumin seeds Several small bay leaves 1 1/2 cups water* 2 cups white distilled vinegar* 1 tablespoon salt (non-iodzed) 2 tablespoon avocado or olive oil

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