I’ll show you how easy it is to make this famous Mexican relish at home. My three main ingredients are straight from my garden and will be pickled with a vinegar and water solution packed with spices and flavor. This is often called Jalapeños en Escabeche or Jalapeños en Vinagre, but for me it is called delicious! Come along and let’s have yet another garden to table episode!

INGREDIENTS
1 pound of jalapeños, sliced
1 medium onion, sliced, more or less to taste
3-5 small carrots, sliced
6-7 garlic cloves
3/4 tsp black peppercorns
3/4 tsp Mexican oregano
3/4 tsp cumin seeds
Several small bay leaves
1 1/2 cups water*
2 cups white distilled vinegar*
1 tablespoon salt (non-iodzed)
2 tablespoon avocado or olive oil

*might need more liquid, keep this ratio

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Black Gumbo shares our suburban, backyard, sustainable gardening efforts. We work a small-scale teaching garden, much like the typical Zone 9a backyard garden and raised beds, the kind of gardening accessible to all. We also grow lots of fruit and berries. We tend to take the slice of life approach and hope you will enjoy our family, our dog, our cooking, our adventures, and occasionally some commentary and advice. We love family, joy and friendship, and we invite you to enjoy these things with us!

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