Escabeche Sauce - cooking recipe

Ingredients

6 cloves garlic
1 c. olive oil
1 carrot, chopped
1 onion, chopped
1 bay leaf
1/2 tsp. dried thyme
ground pepper
6 drops Tabasco sauce
1 tsp. salt
3/4 c. red wine vinegar
1/2 c. water
2 Tbsp. chopped parsley
juice and grated rind from 1 orange

Preparation

In a heavy cast-iron or enameled pot, cook the garlic in olive oil until hot.
Add chopped carrot and onion and the next 5 ingredients.
Cook and stir with a wooden spoon for 5 minutes. Add the red wine vinegar and water; simmer for an additional 10 minutes.
Add parsley and remove pot from heat.
Stir in the juice and grated rind of the orange.