Jalapeños in Escabeche
- 1 pound fresh jalapeño chilies
- 2 carrots (6 oz. total)
- 1 onion (6 oz.)
- 2 cups distilled vinegar
- 3 or 4 garlic cloves, peeled
- 1 teaspoon dried oregano, crumbled
- 1 dried bay leaf
- Salt and pepper
- Rinse jalapeños and and slice into 1/4 inch pieces, or if you want them whole, pierce each with a fork. Peel carrots and cut crosswise into 1/4-inch slices. Peel onion and cut vertically into 1/4-inch slivers.
- In a 3- to 4-quart pan over high heat, combine jalapeños, carrots, onion, vinegar, oil, garlic, oregano, and bay leaf. Add water to float all ingredients if necessary. Bring to a boil.
- Reduce heat and simmer just until carrots are tender-crisp when pierced, 5 to 8 minutes. Add salt and pepper to taste.
- Pour into jars, cover, and refrigerate at least 1 day. Use a slotted spoon to serve.
Notes: Use white balsamic vinegar if you can afford it, it makes a huge difference. for a big quart-sized jara, use about 15 medium jalapeños and about 5 carrots.