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Pickled Chiles



  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.

Other Southwestern condiment and seasoning recipes you may like...

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Mexican Rub
Santa Fe Mexican Marinade
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