El Torito-style Carrots en Escabeche

Ingredients:
  • 1 cup water
  • 1/2 cup Italian vinaigrette
  • 2 carrots, cut in angled slices
  • 1 tsp salt
  • 1 tsp dried oregano
  • 1 Tbsp juice from canned jalapeños
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Preparation:

Place ingredients in suitable saucepan, and bring to a quick boil. Remove from fire and cool.

Makes 4
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