Spicy vegetable pickle

This brilliant pickled sauce from Mexico is usually served with tamales, tacos, and empanadas. It is best to make a large amount, as it will keep for many weeks in the refrigerator

¼ cup rice wine vinegar

¼ cup red wine vinegar

1 tbsp sugar

2 tsp sea salt

3 dried allspice berries

2 bay leaves

6 onions, finely chopped, rinsed in cold water, and drained

2 carrots, finely chopped

1 red bell pepper, seeded and finely chopped

4 fresh red jalapeño or serrano chilies, seeded and finely chopped

fresh cilantro, mint, or flat-leaf parsley, finely chopped

• Bring the rice wine vinegar, red wine vinegar, sugar, salt, allspice, and bay leaves to a simmer in a covered heavy saucepan over medium-high heat, then remove the pan from the heat.
• Pack the onion, carrot, red pepper, and chilies into a large sterilized glass jar or container with a secure-fitting lid, and pour the vinegar mixture over the top. Let cool at least 4 hours before using. (The pico de gallo will keep for a long time, but must be refrigerated once opened.)
• Before using, mix the vegetable pickle with the chopped fresh herbs. Serve as an accompaniment to grilled or roasted meat, or the Seafood Empanadas
  

Makes 1 large glass jar