Pickled chiles
Pickled chiles recipe in the canning category
Recipe ingredients:
- 3 tablespoons vegetable oil
- 5 cloves garlic, peeled
- 40 to 50 chiles serranos or 12 large chiles jalapenos
- 1/2 medium onion, sliced 1/8 inch thick
- 1/2 cup fruit vinegar or cider vinegar
- 2 bay leaves
- 1 scant teaspoon mixed thyme, marjoram and Mexican oregano
- 4 peppercorns, coarsely ground
- 1/2 teaspoon salt
Recipe method:
- Heat oil in a skillet over medium heat.
- Add whole garlic cloves and fry, stirring frequently, until they are lightly browned.
- Remove and set aside.
- Add chiles and onion.
- Fry, stirring frequently, until the onion is translucent, about 5 minutes.
- Add 1/2 cup water to the skillet.
- Add browned garlic, vinegar, bay leaves, herbs, pepper and salt.
- Cover and simmer over medium low heat for about 10 minutes, until the chiles are olive green.
- Remove from the heat.
- Pour into a non reactive container.
- Cool and season with additional salt, if necessary.
- Cover and refrigerate for a day before using.
Tags: pickled, chiles, recipe, canning, recipes, cooking