Pickled Chiles

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  • 3 tablespoons vegetable oil
  • 5 cloves garlic, peeled
  • 40 to 50 chiles serranos or 12 large jalapeno chiles
  • 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


  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 nonreactive container. Cool and season with additional salt, if necessary.
  5. Cover and refrigerate for a day before using.