Taqueria Style Fermented Carrots
By Thomas Andersen My family frequents a local Mexican restaurant where the food is delicious and plentiful. But the capper is in the condiments, especially the pickled spicy carrot/jalapeno/onion medley. They won’t sell me jars of the stuff, and loading up on the little to-go cups is just not right. So, I made my own. A brief search through grandma’s…
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