- 1 1/2 lb serrano chiles
- 3/4 cup olive oil
- 2 medium white onions, thickly sliced
- 3 medium carrots, peeled and thickly sliced
- 1 head garlic, cloves separated but not peeled
- 3 cup mild white vinegar
- 2 tbsp sea salt
- 1 bay leaf
- 2 tsp dried oregano
- 3 sprigs fresh marjoram
- 3 sprigs fresh thyme
Wash the chiles, leaving the stems intact. Cut a cross in the tip of each chile so the vinegar can penetrate.
In a large heavy skillet, over a medium-high heat, heat the olive oil until it smokes. Reduce the heat to medium and add the onions, chiles, carrots, and garlic. Cook for about 10 minutes, stirring from time to time. Add the vinegar, salt, bay leaf, oregano, marjoram, and thyme. Bring to a boil. Reduce the heat and simmer for 5 minutes longer. Pack 6 sterilized pint jars with the chile mixture, top with the vinegar, and seal.
Thanks to: Meg Antczak