Ingredients
Makes about 2 1/2 cups Servings
2
small carrots, thinly sliced on a diagonal
Kosher salt
2
tablespoons olive oil
2
garlic cloves, thinly sliced
1
/2 green bell pepper, thinly sliced
1
/2 red bell pepper, thinly sliced
1
/2 yellow bell pepper, thinly sliced
1
/2 white onion, thinly sliced
2
tablespoons chopped hearty herbs (such as rosemary, thyme, and oregano)
1
chipotle in adobo, thinly sliced
1
/2 cup apple cider vinegar
Freshly ground black pepper
Preparation
Step 1
Cook carrots in a large pot of salted water until bright orange, about 2 minutes; drain and run under cold water until cool.
Step 2
Heat oil in a large skillet over medium heat. Add garlic and cook, stirring, until golden brown, about 2 minutes. Add bell peppers, onion, and herbs and cook, stirring, until crisp-tender, about 5 minutes. Add carrots, chipotles, vinegar, and 1 1/4 cups water. Bring to a boil, reduce heat, and simmer until vegetables are soft, about 5 minutes. Season with salt; let cool.
Step 3
DO AHEAD: Escabeche can be made 2 weeks ahead. Let cool; cover and chill.
Leave a Review