Marinated Carrots (Zanahoria En Escabeche)

3 carrots, cut into large chunks
1/2 cup oil and vinegar dressing (see recipe)
1 tbsp (or more) liquid from canned jalapenos
1 pinch dried oregano

Briefly steam the carrots until barely fork-tender (3 to 4 minutes). Take care not to overcook. Rinse with cold water and place in a bowl.

Combine dressing and jalapeno liquid. Add oregano and pour the dressing over the carrots. Cover and refrigerate to marinate for several hours or longer.

Serve as a garnish or condiment or add to a green salad.

Escabeche:
1/4 cup olive oil
1 tbsp grated onion
2 scallions, minced
1 bay leaf, crumbled
1 small clove garlic, crushed
2 green chilis (canned), chopped
2 tbsp pimiento (chopped)
1/4 cup wine vinegar
juice of 1 large orange
1 tbsp lime juice
1 salt and pepper to taste

Add all ingredients to a pan, blend and heat for a minute, then pour over the selected poultry or fish (seafood too) or over yuca, Ņame or other root vegetable. Chill well before serving.

Garnish with olives, lettuce leaves, and strips of pimiento. Yummm!!!