Chile’s Jalapeños and Serranos in Escabeche - RECIPES

Directions:

In a large pot add oil let it heat up a bit add cut carrots, onion, salt, oregano, garlic salt and bay leaves and sauté on a low medium heat about 2 minutes add Chile’s and sauté ensuring they coat with the oil and change color. Be careful not to char them. Cook about 4 to five minutes. Add vinegar and water and cook on a medium heat until Chile’s change to a olive green color taste for salt. Add more if you prefer. Bring to a quick boil and turn them off. Cover them with a lid and allow them to sit for 1 hour. Remove from pot and put in a large bowl allow them to cool. Once cool put them in jars and store in the fridge. Allow 72 hours for them to soak up the brine and done!