Jalapeños in an aromatic vinaigrette, basically. Great with BBQ meats, burgers, hot dogs, eggs, etc.
Ingredients:
450 gms fresh jalapeño peppers
1/2 medium onion, julienned
1-2 small, thin carrots, cut into rounds
3 cloves garlic, sliced thin
80 mls olive oil
300 mls white wine vinegar
Salt and black peppercorns
1 tsp oregano
1 tsp sugar
Sprigs of thyme
3-4 Sterilized jars (about 200-250cc)
Method:
Ingredients:
450 gms fresh jalapeño peppers
1/2 medium onion, julienned
1-2 small, thin carrots, cut into rounds
3 cloves garlic, sliced thin
80 mls olive oil
300 mls white wine vinegar
Salt and black peppercorns
1 tsp oregano
1 tsp sugar
Sprigs of thyme
3-4 Sterilized jars (about 200-250cc)
Method:
- Cut the tops off the jalapeños. Slice into 4 pieces, vertically. Remove seeds if you want, but it´s not really important. Cut the 4 pieces into smaller pieces if the chiles are large (mine were huge).
- Put the jalapeños and all the other ingredients (except the thyme and peppercorns) into a pan and bring to a boil. Lower the heat and simmer for 5 minutes or so. Remove from the heat.
- Place a couple of sprigs of thyme and a few peppercorns into the jars, then ladle the jalapeño mixture into each jar, leaving a space at the top. When all the jars are filled, pour the cooking liquid over the top until the jars are almost full.
- Seal with the lids and leave for a couple of weeks to mature.
