Prepare carrots inside a large pot of salted water until vibrant orange, a couple of minutes drain and run under cold water until awesome.
Heat oil inside a large skillet over medium heat. Add garlic clove and prepare, stirring, until golden brown, a couple of minutes. Add peppers, onion, and herbs and prepare, stirring, until crisp-tender, about a few minutes. Add carrots, chipotles, vinegar, and 1 1/4 cups water. Provide a boil, reduce heat, and simmer until vegetables are soft, about a few minutes. Season with salt let awesome.
DO AHEAD: Escabeche can be created 2 days ahead. Let awesome cover and chill.
- Recipe by Johnny Hernandez, chef at La Gloria and La Fruteria in Dallas
- Photograph by Sarah Flotard, food styling by Malina Lopez
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