INGREDIENTS
•
1/4 cup table salt
•
1 cup small-diced carrots
•
1 cup tiny cauliflower florets
•
4 to 8 serrano peppers, sliced (depending on heat level desired)
•
2 cloves garlic, minced
•
1 stalk celery, diced small
•
1 red bell pepper, diced small
•
2 cups canola oil
•
1 tablespoon dried oregano
•
1/2 teaspoon freshly ground black pepper
Go To Recipe