KEY POINTS:
An ideal Mexican snack to accompany a pre-dinner margarita or beer
Serves 4
3 carrots
2 cloves garlic, sliced
1 Tbs olive oil
1/2 cup sherry vinegar
5 black peppercorns
1 bay leaf
1 tsp salt
1 tsp caster sugar
1 tsp coriander seeds, slightly crushed
2-3 pickled jalapeno chillies (depending on size)
1/2 cup water
1. Peel the carrots and slice thinly, on an angle. Heat the oil and saute the carrots and garlic over a low heat for 3 minutes.
2. Add the vinegar, peppercorns, bay leaf, salt, caster sugar and coriander.
3. Gently simmer for 5 minutes then add the jalapenos and water. Simmer for a further 5 minutes then cool. Serve in small bowls with drinks or as a condiment.
