Chiles Curtidos (Pickled Peppers)

Name: Chiles Curtidos (Pickled Peppers)
Total time: PT0D0H0M
Yield: makes About 1 Quart
Ingredients: 2 tbsp. olive oil; 1 small white onion, thinly sliced; 1 medium carrot, thinly sliced crosswise; 1 clove garlic, minced; 10 red or green jalapeños, pricked with a paring knife; 1 cup distilled white vinegar; 1 1 ⁄ 2 tsp. kosher salt; 1 tsp. dried oregao; 1 dried bay leaf

Serves
makes About 1 Quart

TODD COLEMAN

These vinegary pickled chiles are an essential condiment for all kinds of street foods in Mexico.

Ingredients

2 tbsp. olive oil
1 small white onion, thinly sliced
1 medium carrot, thinly sliced crosswise
1 clove garlic, minced
10 red or green jalapeños, pricked with a paring knife
1 cup distilled white vinegar
1 ¹⁄₂ tsp. kosher salt
1 tsp. dried oregao
1 dried bay leaf

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Instructions

Step 1

Heat oil in a 4-qt. saucepan over medium heat. Add onion, carrot, and garlic, and cook, stirring, until barely tender, about 3 minutes. Add jalapeños, and cook, stirring, for 4 minutes. Add vinegar, salt, oregano, bay leaf, and 2 cups water, and bring to a boil; remove from heat and let cool to room temperature. Transfer to a storage container and refrigerate for up to 2 weeks.

Heat oil in a 4-qt. saucepan over medium heat. Add onion, carrot, and garlic, and cook, stirring, until barely tender, about 3 minutes. Add jalapeños, and cook, stirring, for 4 minutes. Add vinegar, salt, oregano, bay leaf, and 2 cups water, and bring to a boil; remove from heat and let cool to room temperature. Transfer to a storage container and refrigerate for up to 2 weeks.