Ingredients
- 1 lb jalapeño (and serrano if you wish) chile peppers
- 1/3 cup olive oil
- 2-3 medium white or yellow onions, thickly sliced
- 2-3 medium carrots, peeled and thickly sliced
- Florets from half a small cauliflower (optional)
- 1 head garlic, cloves separated but not peeled
- 4 cups apple cider vinegar
- 2 Tbsp Kosher salt or sea salt
- 2 bay leaves
- 1/2 teaspoon dried oregano
- 4 sprigs of fresh marjoram or 1/4 teaspoon dried
- 4 sprigs of fresh thyme or 1/4 teaspoon dried
- 1 Tbsp sugar
Method
1 Wash the chiles, leaving the stems intact. Cut a
cross in the tip end of each chile so that the vinegar will be able to
penetrate the chile.
2 Heat oil in a large, deep skillet. Add the chiles, onions,
carrots, cauliflower if using, and garlic. Fry over medium heat for
about 10 minutes, turning them over occasionally.
3 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
jalapeños. Make sure the chiles are entirely cooked through before
canning.
4 Pack 4 pint-sized sterilized jars with the chiles and
vegetables. Top with the vinegar and seal. Process in a hot water
bath for 10 minutes.
Once opened, can keep for one to two months in the refrigerator.
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