“For the Extremadura portion of Spanish tapas.”
READY IN:
24hrs 10mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Boil carrots whole until almost done but not mushy.
  2. 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.
  3. When carrots are cool, cut into discs.
  4. Mix the vinegar and garlic paste together; add water; submerge carrots overnight; salt them.
  5. Add olive oil when you eat them.

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