Photo: Romulo Yanes
Prep Time
25 Mins
Yield
Makes: 12 servings (serving size: 1/3 cup)

How to Make It

Step 1

In a small skillet, toast cumin and coriander over medium heat, shaking pan, until lightly browned and fragrant, about 3 minutes. Let cool in a bowl.

Step 2

In a medium bowl, combine peppers, chiles, cumin and coriander. Use a vegetable peeler to shave carrots into bowl.

Step 3

In a small pan, bring vinegar and sugar to a boil. Pour over vegetables. Stir in salt and bay leaves. Let cool to room temperature. Serve immediately or refrigerate up to 1 day.

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