Gabe's Giardiniera

1/2 cup roasted red peppers, finely chopped

3 medium celery ribs, sliced thin, for 1 cup

1 large carrot, peeled and cut into matchsticks, for 1 cup

¾

cup cauliflower florets, 1/4-inch pieces

2 small serrano peppers, sliced

1-2 garlic cloves, sliced thin

½

teaspoon dried oregano

½

teaspoon dried red pepper flakes

$#8531;

cup vegetable oil

Juice of 1 small lemon

1 teaspoon salt

In a medium bowl combine vegetables. Add seasonings, oil, lemon juice and stir to combine. Season with taste and adjust salt to taste.

Let sit in a cool place for 4 hours, stirring occasionally. Transfer to a jar or container with tight lid and refrigerate.

Makes about 31/4 cups.

Cook's note: For a more fiery mix, add more serrano peppers.

Adapted from Eric Gabriel, Chicago