Chiles Serranos En Escabeche Recipe
Servings: 1
Ingredients
- 1 1/2 lb Chiles Serranos (or possibly chiles Jalapenos)
- 3/4 c. Extra virgin olive oil
- 2 med White onions, peeled, thickly sliced
- 3 med Carrots, scraped, thickly sliced
- 1 head garlic, cloves separated but not peeled
- 3 c. Mild vinegar (probably best to use 2.5 c. vinegar and 1/2 c. water)
- 2 Tbsp. Salt, not iodized (that adversely affects pickle color)
- 1 x Bay leaf (2-3 in Mexico)
- 1/2 tsp Oregano
- 1/4 tsp Marjoram, dry -or possibly-
- 3 sprg fresh marjoram
- 1/4 tsp Thyme, dry -or possibly-
- 3 sprg fresh thyme
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 till it smokes, then reduce the heat and add in the onions and garlic and fry over medium heat for about 2 min, turning from time to time. Add in the carrots and fry another 2 min. Then add in the chiles and continue frying another 6 min (only 10 min frying in total), still turning from time to time.
- [The original of the above paragraph didn't result in carrots and chiles having as nice (hard) a texture as desired, in my opinion: Heat the oil till it smokes, then reduce the heat and add in the onions, chiles, carrots, and garlic, and fry over medium heat for about 10 min, turning from time to time.]
- Add in the vinegar, salt, and herbs, and bring to a boil. Lower heat and simmer 5 min. [Note: 3 C. vinegar was insufficient to cover all the veggies after I packed them into jars; about 4 C. total was needed - bct.]
- Pack 6 sterilized pint jars with the chiles, vegetables, and herbs, top with the vinegar, then seal.
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