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Recipe from: Dienia B.
For the Extremadura portion of Spanish tapas.
In a mortar:
2 garlic cloves
2 teaspoons oregano
1 teaspoon cumin
1 teaspoon paprika
For the sauce:
⅓ cup apple cider vinegar
⅓ cup water
1 teaspoon salt
3 tablespoons olive oil, to drizzle when eating
Boil carrots whole until almost done but not mushy.
When carrots are cool, cut into discs.
Crush the garlic, oregano, cumin and paprika in a mortar into a paste. I didn't use as much of the seasonings as the recipe called for because we are wimpy here — feel free to add more if you like. They used a whole tablespoon of oregano and more cumin too. Mix the vinegar and garlic paste together, add water and salt and submerge carrots overnight. Add olive oil when you eat them.