2 red peppers
1 1/2 lb carrots
5 tbsp. extra-virgin olive oil
1 cup onion, thinly sliced
6 garlic cloves, thinly sliced
Salt
1 fresh jalapeno sliced into thin circles
1 tbsp. chopped fresh oregano
1 tbsp. chopped fresh parsley
1 tbsp. fresh lime juice
Cayenne (optional)
1 tbsp. chopped fresh oregano

Char the bell peppers on an open flame or in a pan under the broiler until the skins are blackened on all sides. Put them in a bowl and cover tightly with a plate to steam for about 15 minutes. Rub off charred skin. Remove the stem and cut the flesh into long, thin strip.

Cut the carrots into fairly even-sized pieces, about 2" long and 1/2" thick.

Pour 3 tablespoons of the olive oil into a large skillet or saute pan with a lid. Add the onion, garlic, and a pinch of salt. Coat everything with oil and cook, covered over medium-low heat until softened 8 minutes. Add the jalapeno, cover, and cook for 1 minute. Add the red pepper strips and another small pinch of salt and cook covered, for another 3 minutes Transfer to a bowl and let cool.

Heat the remaining 2 tablespoon oil in the pan over medium heat; add carrots and season with a pinch of salt. Stir to coat and cook, covered, for 7 minutes. Add 1/2 cup water and cook, uncovered over medium-high heat, stirring occasionally, until the carrots are tender-crisp (not soft-mushy) and most of the water has evaporated, 7 to 9 minutes. Add the red pepper mixture to the carrots. Cook for 1 to 2 minutes to warm thoroughly. Stir in the oregano, parsley, and lime juice. Season to taste with salt and cayenne, if not spicy enough). Serve immediately. 

Makes 8 servings