ESCABECHE

Ingredients:

• 2kg carrots, 0.5mm diagonal slices

• 4 caulifower florets

• 4 large onions, sliced

• 400gr jalapeños

• 10 garlic heads

• 20cl vegetable oil

• 600gr cider vinegar

• 400gr water

• 100gr white sugar

• 15gr salt

• 4 avocado leaves

• 5gr oregano

Instructions:

1. Mix 1: In a deep pot, bring cider vinegar, water, sugar, salt, avocado leaves and oregano to a boil. Mix 1 is ready

2. Mix 2: In a separate big container, lightly heat up oil

3. Cook carrots for 2min

4. Add cauliflower and cook for 2min

5. Add jalapeños, onions and garlic heads. Cook for 2min. Mix 2 is ready

6. Distribute Mix 1 onto Mix 2

7. Heat and stir 8 minutes

8. Distribute in containers

9. Label and leave to cool down

10. Once at room temperature, cover and store in the fridge