INGREDIENTS
2 3/4
lbs Carrots
8
Garlic cloves
2
Jalapeno chiles
2 tsp
Mexican oregano, dried
4
Red chiles, small dried
1
Red onion, peeled and cut into 1/8-inch slices, small
2 1/3 tbsp
Kosher salt
1/2 tsp
Peppercorns, black
2 cups
White wine vinegar
1/2 tsp
Cumin seeds
2 cups
Water