FBD

Pickled Chiles

MexicanVegetarianIntermediate5 minBy Northstar

Ingredients

Servings
4
  • 3 tbsp vegetable oil
  • 5 clove garlic, peeled
  • 40 each to 50 chiles serranos or 12 large chiles jalapeños
  • 0.5 each onion, sliced 1/8 inch thick
  • 0.5 cup fruit vinegar or cider vinegar
  • 2 each bay leaves
  • 1 each scant teaspoon mixed thyme, marjoram and Mexican oregano
  • 4 each peppercorns, coarsely ground
  • 0.5 tsp salt

Instructions

  1. 1

    Heat oil in a skillet over medium heat.

  2. 2

    Add whole garlic cloves and fry, stirring frequently, until they are lightly browned; remove and set aside.

  3. 3

    Add chiles and onion; fry, stirring frequently, until the onion is translucent, about 5 minutes.

  4. 4

    Add 1/2 cup water to the skillet.

  5. 5

    Add browned garlic, vinegar, bay leaves, herbs, pepper and salt.

  6. 6

    Cover and simmer over medium-low heat for about 10 minutes, until the chiles are olive green.

  7. 7

    Remove from the heat; pour into a nonreactive container.

  8. 8

    Cool and season with additional salt, if necessary.

  9. 9

    Cover and refrigerate for a day before using.

Tags

greekjoy-of-canning