Bricia Lopez, in collaboration with T.J. Steele, presents a recipe for carrot and jalapeño escabeche. This pickled vegetable mix not only brightens up a variety of dishes but also adds crunch and a hint of spiciness. The preparation includes sautéing carrots, jalapeños, and red onions, then covering them with a flavorful brine containing vinegar and spices. The escabeche can be enjoyed immediately or left to develop deeper flavors in the refrigerator, where it can last up to two weeks for extended enjoyment.
Bricia Lopez's carrot and jalapeño escabeche adds brightness and crunch to various dishes, showcasing the versatility of pickled vegetables with a touch of heat.
The dish is made by quickly sautéing carrots, jalapeños, and red onions, which are then submerged in a flavorful brine for optimal taste.
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