Jalapeno En Escabeche
|Fresh jalapeno||1 Pound|
|Carrots||6 Ounce (2 Carrots)|
|Onion||6 Ounce (1 Onion)|
|Distilled vinegar||2 Cup (32 tbs)|
|Salad oil/1/4 cup each salad oil and olive oil||1⁄2 Cup (8 tbs)|
|Garlic||4 Clove (20 gm), peeled|
|Dried oregano||1 Teaspoon, crumbled|
|Bay leaf||1 , dried|
1. Rinse jalapenos and pierce each with a fork. Peel carrots and cut crosswise into 1/4-inch slices. Peel onion and cut vertically into 1/4-inch slivers.
2. In a 3- to 4-quart pan over high heat, combine jalapenos, carrots, onion, 2 cups water, vinegar, oil, garlic, oregano, and bay leaf. Bring to a boil.
3. Reduce heat and simmer just until carrots are tender-crisp when pierced, 5 to 8 minutes. Add salt and pepper to taste.
4. Pour into jars, cover, and refrigerate at least 1 day.