Escabeche is a Spanish term for pickles or preserves, and it also refers to this tasty pickled condiment. Make this chiles in small batches, and pull them out to dice up as a condiment on tacos, enchiladas, and nachos or an additive to sauces and salsas.
- 12 oz serrano and/or jalepeño chiles, left whole
- 1/4 cup olive oil
- 1 white onion, thickly sliced
- 1 large carrot, scraped and thinly sliced
- 5 cloves garlic, peeled
- 1 1/2 cup white or rice vinegar
- 1 tbsp salt
- 1 bay leaf
- 1 tbsp fresh oregano leaves
- 1/4 tsp dried oregano
- 1/4 tsp dried marjoram
- 1/4 tsp dried thyme
- 1/2 tbsp sugar
Wash the chiles, leaving the stems intact. Cut a cross in the tip end of each chile so the vinegar can penetrate.
heat the oil in a large, deep skillet, then add the chiles, onions, carrots, and garlic, and fry over medium hat for about 10 minutes, turning them every few minutes.
Add the vinegar, salt, and sugar, and bring to a boil. Lower the heat and simmer for 10 minutes. Pack a quart jar with the herbs, then chiles and vegetables and pour the vinegar over top. Seal and keep in the refrigerator for about a month.