Name: Escabeche de Verduras
Yield: Makes about 2 1/2 cups Servings
Ingredients: 2 small carrots, thinly sliced on a diagonal; Kosher salt; 2 tablespoons olive oil; 2 garlic cloves, thinly sliced; 1/2 green bell pepper, thinly sliced; 1/2 red bell pepper, thinly sliced; 1/2 yellow bell pepper, thinly sliced; 1/2 white onion, thinly sliced; 2 tablespoons chopped hearty herbs (such as rosemary, thyme, and oregano); 1 chipotle in adobo, thinly sliced; 1/2 cup apple cider vinegar; Freshly ground black pepper

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