Jalapeños en Escabeche
Sliced jalapeños en escabeche are used as a garnish for a variety of Mexican dishes. They can also be chopped and added to soups and stews for an extra punch. Soooo yummy!
Makes about 2 cups
* Olive Oil -- 2 tablespoons
* Whole jalapeño peppers, a small slit cut in the side of each
* Carrot, peeled and sliced into rounds
* Onion, thinly sliced
* 5 cloves Garlic, crushed
* 1 teaspoon Oregano
* Peppercorns
* 1 Bay leaf
* 1/2 tesspoon Salt
* 1/2 cup Water
* 1/3 cup Cider or white vinegar
1. Heat the oil in a saucepan over medium. Add the peppers, carrot, onion, and garlic and sauté until the onion is translucent, about 4-5 minutes. Do not brown.
2. Add remaining ingredients and bring to a boil. Reduce heat to low and simmer for about 10 minutes.
3. Pour the contents of the saucepan into a pint-sized, heat-proof canning jar. Seal and store in refrigerator for up to 2-3 months. Allow to cure for at least one day before using.
Variations: Sometimes I add cauliflower florets if I have. Also add some marjoram and/or thyme if you want.
