CHILES SERRANOS O JALAPENOS EN ESCABECHE
Makes 6 half pints
1 1/2 lbs. (675 g) serrano or jalapeno chiles
3/4 cup (185 ml) 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 (750 ml) mild vinegar
2 tablespoons salt
2 Mexican bay leaves
1/2 teaspoon dried Mexican oregano
6 sprigs fresh marjoram or 1/4 teaspoon dried
6 sprigs fresh thyme or 1/4 teaspoon dried
1 tablespoon sugar
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
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.