Ingredients

• 1 1/2 pounds Serrano chiles
• 3/4 cup olive oil
• 2 medium white onions, thickly sliced
• 3 medium carrots, peeled and thickly sliced
• 1 head garlic, cloves separated but not peeled
• 3 cups mild white vinegar
• 2 tablespoons sea salt
• 1 bay leaf
• 2 teaspoons dried oregano
• 3 sprigs fresh marjoram
• 3 sprigs fresh thyme

Browse by ingredient

Instructions

1. Wash the chiles, leaving the stems intact. Cut a cross in the tip of each chile so the vinegar can penetrate.
2. In a large heavy skillet, over a mediumhigh heat, heat the olive oil until it smokes. Reduce the heat to medium and add the onions, chiles, carrots, and garlic. Cook for about 10 minutes, stirring from time to time. Add the vinegar, salt, bay leaves, oregano, marjoram, and thyme. Bring to a boil. Reduce the heat and simmer for 5 minutes longer.
3. Pack 6 sterilized pint jars with the chile mixture, top with the vinegar, and seal. Process according to USDA guidelines.