Author Adapted by Lisa Fain from the Houston Chronicle
Ingredients
1cupwater
1/4cupvegetable oil
2cupswhite vinegar
1ouncechiles de arbol, stems removed
1teaspoonground cumin
1teaspoonoregano
1teaspoonblack pepper
1teaspoonkosher salt
1poundcarrots, cut into thin rounds
1/4cupslivered onions
1garlic clove
1jalapeño, seeds and stem removed, sliced
Instructions
In a medium-sized pot, add the water, vegetable oil, vinegar and chiles de arbol. Bring to a boil and then turn the heat down to medium. Cook for 5 minutes, uncovered.
Add to the pot the cumin, oregano, black pepper and salt. Continue to cook on medium for 5 more minutes. Add the sliced carrots, onions, garlic and jalapeño, and cook for 10 minutes, or until the carrots are your desired texture. Taste and add more salt if you prefer.