I love serving this on the side with a rich, fatty slab of bacon or tossing all the ingredients into a food processor, adding a cup of cilantro leaves, and making a chimichurri that will rock your world.
In a medium-size nonreactive saucepan, heat the oil over medium heat. Add the carrot, onion, jalapeños, and garlic and cook, stirring occasionally, until soft, about 7 minutes.
Add the vinegar, salt, sugar, thyme, oregano, and bay leaf and bring to a boil. Cook until the sugar and salt have dissolved, about 2 minutes. Remove from the heat and let cool. Transfer to a nonreactive container with a tight-fitting lid and refrigerate for at least 8 hours before eating. The salad will keep, tightly covered in the refrigerator, for up to 5 days.
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