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Chilies Serranos o Jalapenos en Escabeche
Ready in: Under 30 minutes 
Difficulty: 3/5
INGREDIENTS:
1 1/2 pound serrano or jalapeno chiles
3/4 cup vegetable oil
2 medium white onions, thickly sliced
3 medium carrots, scraped and thickly sliced
1 head garlic, cloves separated but not peeled
3 cups mild vinegar
2 tablespoons salt
2 Mexican bay leaves
1/2 teaspoon dried Mexican oregano
6 sprigs fresh marjoram
OR
1/4 teaspoon dried marjoram
6 sprigs fresh thyme
OR
1/4 teaspoon dried thyme
1 tablespoon sugar
DIRECTIONS:
Wash the chiles, leaving the stems intact. Cut a cross in the tip end of each chile so the vinegar can penetrate.
Heat the oil in a large, deep skillet, then add the chiles, onions, carrots, and garlic, and fry over medium heat for about 10 minutes, turning them over from time to time.
Add the vinegar, salt, herbs, and sugar, and bring to a boil. Lower the heat and simmer for 5 minutes for serranos or 10 minutes for jalapenos. Pack 6 sterilized half-pint jars with the chiles, vegetables, and herbs, top with vinegar, and seal.
These should keep about 1 month in the refrigerator.
NUTRITION:
This Chilies Serranos o Jalapenos en Escabeche recipe from CDKitchen serves/makes 3 pints
Recipe ID: 18560
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