Jalapeños en Escabeche (Picked Jalapeños)
★★★★★
PREP TIME
10 minutes
COOK TIME
25 minutes
MAKES
2 quarts
Ingredients
1 tablespoon
neutral oil
1 pound
whole jalapeños
1
medium white or yellow onion, thickly sliced
3
medium carrots, peeled and sliced diagonally into 1/4-inch slices
1
head of garlic, cloves separated and peeled
2
bay leaves
1/2 teaspoon
dried oregano
1/4 teaspoon
dried thyme
1 1/2 cups
water
1 1/2 cups
white vinegar
Instructions
- Heat oil in a large sauté pan over medium-high heat. Place jalapeños in the hot pan and char on both sides, about 2 minutes each side.
- Add onion, carrots and garlic into the pan and cook until fragrant, about 1 to 2 minutes. Stir frequently to prevent the vegetables from sticking and burning.
- Add the rest of the ingredients to the pan and bring to a boil. Cover and reduce to a simmer for 15 minutes, or until carrots and jalapeños are tender. Remove from heat and cool.
- Store in two quart containers and keep in the fridge for up to 2 months.
