Recipe for Pickled Chiles from the Condiments section.
Pickled Chiles3 tablespoons vegetable oil
5 cloves garlic, peeled
40 to 50 Serranos or 12 large jalape?os
1/2 medium onion, sliced 1/8 inch thick
1/2 cup fruit vinegar or cider vinegar
2 bay leaves
1 scant teaspoon mixed thyme, marjoram and Mexican oregano
4 peppercorns, coarsely ground
1/2 teaspoon salt Heat oil in a skillet over medium heat. Add whole garlic cloves and fry, stirring frequently, until they are lightly browned; remove and set aside. Add chiles and onion; fry, stirring frequently, until the onion is translucent, about 5 minutes. Add 1/2 cup water to the skillet. Add browned garlic, vinegar, bay leaves, herbs, pepper and slat. Cover and simmer over medium-low heat for about 10 minutes ? until the chiles are olive green. Remove from the heat; pour into a non-reactive container. Cool and season with additional salt, if necessary. Cover and refrigerate for a day before using.
We hope you enjoy your freshly made Pickled Chiles. This recipe came from Condiments's, if you'd liked this recipe, there may be many others you'll find delicious as well.
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