Pickled Chiles

Ingredients

• 3 tablespoons vegetable oil
• 5 cloves garlic, peeled
• 40 to 50 Serranos or 12 large jalapeños
• 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

Instructions

1. 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.
2. Add chiles and onion; fry, stirring frequently, until the onion is translucent, about 5 minutes.
3. Add 1/2 cup water to the skillet. Add browned garlic, vinegar, bay leaves, herbs, pepper and salt. Cover and simmer over medium low heat for about 10 minutes — until the chiles are olive green.
4. Remove from the heat; pour into a non-reactive container. Cool and season with additional salt, if necessary.
5. Cover and refrigerate for a day before using.