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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 1 |
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Ingredients:
1 tablespoon whole cumin seeds |
1 tablespoon whole coriander seeds |
2 yellow and/or orange bell peppers, seeded, thinly sliced |
5 fresh chiles, such as jalapeños or serranos, stemmed, seeded, thinly sliced |
2 medium carrots |
1 1/2 cups cider vinegar |
2 tablespoons raw sugar |
1/2 teaspoon coarse salt |
3 dried bay leaves |
Directions:
1. In a small skillet, toast cumin and coriander over medium heat, shaking pan, until lightly browned and fragrant, about 3 minutes. Let cool in a bowl.
2. In a medium bowl, combine peppers, chiles, cumin and coriander. Use a vegetable peeler to shave carrots into bowl.
3. In a small pan, bring vinegar and sugar to a boil. Pour over vegetables. Stir in salt and bay leaves. Let cool to room temperature. Serve immediately or refrigerate up to 1 day.
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