Chiles Jalapeño en Escabeche (Pickled Chiles Jalapeño)

Step 1

Have ready sterilized jars and lids.

Step 2

Rinse and dry the pepper.

Step 3

Leaving the stems intact, cut each pepper lengthwise into six strips; for appearance sake, and a little less heat, you may remove seeds and veins but it is not necessary.

Step 4

Heat the oil in a deep skillet and add the peppers, onions, carrots, and garlic and fry over medium heat for about 10 minutes, stirring from time to time to ensure even cooking – the peppers will become a dull, green color.

Step 5

Add the vinegar, salt, herbs, and sugar and bring to a boil.

Step 6

Lower the heat and cook for about 10 minutes.

Step 7

Test for seasoning. The liquid should just cover the peppers.

Step 8

Pack the mixture into hot, sterilized jars and set aside to cool. Store in the refrigerator.