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Chile’s Jalapeños and Serranos in Escabeche

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Directions:

In a large pot add oil let it heat up a bit add cut carrots, onion, salt, oregano, garlic salt and bay leaves and sauté on a low medium heat about 2 minutes add Chile’s and sauté ensuring they coat with the oil and change color. Be careful not to char them. Cook about 4 to five minutes. Add vinegar and water and cook on a medium heat until Chile’s change to a olive green color taste for salt. Add more if you prefer. Bring to a quick boil and turn them off. Cover them with a lid and allow them to sit for 1 hour. Remove from pot and put in a large bowl allow them to cool. Once cool put them in jars and store in the fridge. Allow 72 hours for them to soak up the brine and done!

READ ALSO:  Beef Enchiladas

Enjoy !!

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