Instructions:

El Torito Carrots en Escabeche

Source: El Torito Executive Chef Pepe Lopez

1 cup water
1/2 cup Italian vinaigrette
2 carrots, cut in angled slices
1 teaspoon salt
1 teaspoon dried oregano
1 tablespoon juice from canned jalapenos

Place ingredients in suitable saucepan, and bring to a quick boil. Remove from fire and cool.