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Tangy and spicy Mexican style pickled serrano peppers with white onion, carrots, and garlic.
10 serrano peppers
2 carrots
½ white onion
12 ounces apple cider vinegar
8 cloves garlic
2 tbsp oil
1 tbsp salt
1 tbsp sugar
1 tbsp cumin seed (comino)
1 tbsp dried oregano
1 tbsp whole black peppercorns
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