Mexican spicy pickled carrots (zanahorias en escabeche)

My husband loves this stuff. He could...and often did...scarf down bowlfuls (accompanied by tortilla chips and margaritas, of course.) If you're ever in Austin, try the pickled carrots at Polvo's. And their salsa selections. And their margaritas. (Just a travel tip from me to you.)

Who knew that one of his favorite dishes was so simple to make? See? This is what I love about dinner party menu-planning. You're always discovering really great foods that you'd never imagine that you could cook at home.

I found a pickled carrots recipe on the Homesick Texan. (If you haven't been to this blog, you must visit. Now. I wouldn't lead you astray when it comes to something as important as food.) A few adjustments later and voila. Zanahorias en escabeche, an unusual, tasty, and easy nosh with cocktails, is a perfect prelude to a Mexican dinner.

Mexican spicy pickled carrots (zanahorias en escabeche)
Adapted from Homesick Texan

1 cup water
1/4 cup vegetable oil
2 cups white vinegar
5 dried red chile peppers
1.5 ounces fresh serrano chiles, seeds removed, cut into long strips
1/2 jalapeño, sliced
2 large garlic cloves, cut in half
1 teaspoon ground cumin
1 teaspoon oregano
1 teaspoon black pepper
1 teaspoon kosher salt
1 pound carrots, cut into thin coins
1/4 cup slivered onions

In a medium-sized pot, add water, vegetable oil, vinegar, garlic, serranos, and dried chiles. Bring to a boil and then turn the heat down to medium. Cook for 5 minutes, uncovered.

Add cumin, oregano, black pepper and salt. Continue to cook on medium for 5 more minutes. Add carrots, onions, and jalapeño. Cook for 10 minutes, or until the carrots are your desired texture.

Cool and refrigerate. Will keep for one month refrigerated.