Another Spanish recipe this week, via my friends Shep and Laura and based on a recipe from a cookbook that I didn’t catch the name of.  I normally don’t like cooked carrots, but these are quite addictive.

Peel and trim 1 lb. of carrots.  Boil in a large pot of salted water until crisp-tender, 8-10 minutes.  Drain and rinse, then cut into 1/4 inch thick slices 2 inches long.

Remove the core and seeds of 1 sweet pepper.  Slice very thinly into 2 inch pieces.

Peel 3-4 cloves of garlic and place in a mortar with 1-2 t. cumin seeds. 2 t. dried oregano, a pinch of hot pepper flakes, a pinch of salt, 1 T. minced fresh parsley, and 1 t. olive oil.  Use a pestle to mash the ingredients into a paste.  Whisk in 1/2 C. lemon juice.

Place the carrots and peppers in a glass bowl and pour the garlic paste over them.  Add 1 1/2 T. red wine vinegar and 1/2 C. olive oil. Cover the bowl with plastic wrap and let marinate for at least 6 hours or overnight.  They will keep for at least a week in the fridge.