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Jalepeños Escabeche


Jalepeños Escabeche

1 lb. jalapenos
1/4 c. olive oil
1 medium onion
2 medium carrots
4 cloves garlic
1 Tbl whole peppercorns
4 tsp salt
3 c vinegar
3 c water

Prepare a pot of boiling water for canning. Wash 4 pint-sized canning jars and lids, and then sterilize them in the boiling water. In each jar, add one garlic clove, 1 tsp salt, and 1/2-1 tsp peppercorns.

Coarsely chop the carrots, and onions. Cut a small X in the bottoms of the chiles (or else also chop them). Saute the onions, carrot, and chiles in the olive oil until everything has softened slightly (can still be fairly crunchy). NOTE: be sure your stove is well-ventilated as the chiles will make it difficult to breathe. Heat the water and vinegar in a saucepan until just boiling.

Divide the onion/carrot/chile mixture between the jars. Cover with the vinegar mixture, seal, and then boil the jars for 10 minutes.