ESCABECHE (PICKLED JALAPEÑOS & CARROTS)

Ingredients

1 tablespoon pure olive oil

4 jalapeños, sliced into ¼-inch-thick rounds

2 medium carrots, sliced into ¼-inch-thick rounds

1 medium white onion, sliced into ¼-inch-thick rounds

8 garlic cloves

2 teaspoons whole cumin seeds

2½ tablespoons kosher salt

2 cups apple cider vinegar

4 dried chiles de árbol

2 teaspoons dried oregano

1 teaspoon sugar

½ teaspoon whole black peppercorns

Directions

Heat the olive oil in a large skillet over medium heat until it is shimmering, about 2 minutes. Then add the jalapeños, carrots, onion, garlic, cumin, and a pinch of the salt. Cook, stirring occasionally, until the onions are translucent but not browned, 5 to 7 minutes. Remove from the heat and set aside.

In a medium saucepan set over medium heat, combine the vinegar with 2 cups of water, the chiles, salt, oregano, sugar, and peppercorns, and bring to a simmer.

Notes

Most of the food at Trejo’s is super-healthy, but sometimes Mexican food can be a little bit heavy if you’re eating something smothered in cheese or tackling a large portion of rich braised meats. That’s when you want something bright and fresh on your plate, like these pickled vegetables. Angelenos know these from all the taqueria salsa tables where you go right after getting your order to add the finishing touch of spicy-sour to your combo platter: you’ve got your red salsa, your tomatillo salsa, and your escabeche. You can add the escabeche to tacos or bowls or just eat it on the side along with chips, guacamole, and salsa.