Chilies Serranos o Jalapenos en Escabeche Recipe

ingredients

1 1/2 pound serrano or jalapeno chilies
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 chilies, leaving the stems intact. Cut a cross in the tip end of each chili so the vinegar can penetrate.

Heat the oil in a large, deep skillet. Add the chilies, 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 sterilized half-pint jars with the chilies, vegetables, and herbs, then top with vinegar and seal.

These should keep for about 1 month in the refrigerator.

nutrition data

Nutritional data has not been calculated yet.