Zanahorias

(sahn - ahh -OH-rree-ahs)

or Mexican pickled carrots

A perfect appetizer for any meal on a hot day. Everyone will ask for mas.

Ingredients:
1/2 pound of carrots (about 4 medium carrots) sliced into 1/4" rounds
3/4 cup filtered or spring water
3/4 cup distilled white vinegar
2 peeled garlic cloves
1/2 small-medium white onion, sliced into rounds
2 bay leaves
1/2 tsp salt
3 dried chiles de arbol (if you can't find them in the ethnic section of a store you can substitute one or two chopped jalapeños
1 tsp fresh oregano

Directions:
1. Place the carrots in a bowl - preferably one that has an air tight lid. Cover the carrots with vinegar and water. Add the rest of the ingredients and stir. If you can't find fresh oregano, you may leave this ingredient out. Put a lid on the bowl or cover with plastic wrap. Let the carrots sit at room temperature for two days. Then transfer to a refrigerator and serve cold. The carrots should keep for about a week after being refrigerated.

***If you have a strong stomach and you like your carrots very spicy, add more chiles.

Recipe by Cristina Paul