|2 cloves||Garlic, (sliced)|
|1 Tbsp||Olive oil|
|½ cup||Sherry vinegar|
|1 tsp||Caster sugar|
|1 tsp||Coriander seeds, (slightly crushed)|
|2||Pickled jalapeno chillies, (to 3 depending on size)|
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- Peel the carrots and slice thinly, on an angle. Heat the oil and saute the carrots and garlic over a low heat for 3 minutes.
- Add the vinegar, peppercorns, bay leaf, salt, caster sugar and coriander.
- Gently simmer for 5 minutes then add the jalapenos and water. Simmer for a further 5 minutes then cool. Serve in small bowls with drinks or as a condiment.