Ingredients
400 grams of jalapeño chiles, cut into long slices
400 grams white onion, julienned
400 grams carrots, cut into 1/8"-1/4" circles
400 grams mushrooms, whole
200 grams of cauliflower florets
200 grams cloves of garlic
1/3 cup canola oil
1/3 cup olive oil
1/2 cup apple cider vinegar
3 cups water
1-3/4 teaspoon salt
1 bunch of laurel, thyme, and marjoram
1/4 teaspoon Mexican oregano
10 allspice grains (pimientas gordas)
Optional:
Mexican spring onions (cebollitas de cambray)
Nopalitos
Yukon gold potatoes
Mexican zuchinni (calabacitas)
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