Jalapeno En Escabeche Recipe
Ingredients
| Jalapeno | 1 pound | |
| 2 carrots (6 oz. total) | ||
| 1 onion (6 oz.) | ||
| Distilled vinegar | 2 Cup (16 tbs) | |
| Olive salad | 1/2 Cup (16 tbs) | |
| 3 or 4 garlic cloves, peeled | ||
| Dried oregano | 1 Teaspoon, crumbled | |
| Bay leaf | 1 , dried | |
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
1. Rinse jalapenos and pierce each with a fork. Peel carrots and cut crosswise into 1/4-inch slices. Peel onion and cut vertically into 1/4-inch slivers.
2. In a 3- to 4-quart pan over high heat, combine jalapenos, carrots, onion, 2 cups water, vinegar, oil, garlic, oregano, and bay leaf. Bring to a boil.
3. Reduce heat and simmer just until carrots are tender-crisp when pierced, 5 to 8 minutes. Add salt and pepper to taste.
4. Pour into jars, cover, and refrigerate at least 1 day.
2. In a 3- to 4-quart pan over high heat, combine jalapenos, carrots, onion, 2 cups water, vinegar, oil, garlic, oregano, and bay leaf. Bring to a boil.
3. Reduce heat and simmer just until carrots are tender-crisp when pierced, 5 to 8 minutes. Add salt and pepper to taste.
4. Pour into jars, cover, and refrigerate at least 1 day.
Chef
