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. Some hardy souls like to munch on them whole.

Makes about 2 cups

• Oil -- 2 tablespoons
• Whole jalapeño peppers, a small slit cut in the side of each -- 10-12
• Carrot, peeled and sliced into rounds -- 1
• Onion, thinly sliced --  1/2
• Garlic, crushed -- 3-5 cloves
• Oregano -- 1 teaspoon
• Peppercorns -- 4-6
• Bay leaf -- 1
• Salt -- 1/2 teaspoon
• Water -- 1/2 cup
• Cider or white vinegar -- 1/2 cup

Method

1. Heat the oil in a medium-sized, non-reactive saucepan over medium flame. 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

• Substitute your favorite chile pepper for the jalapeños.

Notes

• This is a great way to store jalapeños if you have a lot on hand. They will keep for 2-3 months refrigerated if you keep them covered with brine. Just add a little more vinegar if the brine runs low.