Makes 4 x 250ml/ 8oz. jars
- 30ml / 2 Tbsp olive oil
- 2 cloves garlic, crushed
- 2 carrots, peeled and sliced
- ½ onion, sliced
- 20 jalapeños peppers, sliced
- 500ml / 2 cups water
- 500ml / 2 cups vinegar, white
- 95 gm / ¼ cup + 2 Tbsp sugar
- 30 gm / 1 ½ Tbsp salt
- 1 tsp oregano, fresh or dried
- 1 tsp black peppercorns, whole
- 2 bay leaves
- 4 chile de árbol, dried
1. In a large pot with olive oil, sauté the garlic, carrots, and onions for 5 minutes over a medium heat; Just until you can start to smell the garlic.
2. Add the sliced jalapeños, and continue to cook for another 2 minutes. Be careful not to stir it around too much to avoid from breaking up the jalapeños slices.
3. Add the rest of your ingredientes and bring to a simmer for about 10 minutes. The colour of the chili peppers will go from vibrant green to a dull green. Check the consistency of the peppers after 10 minutes, if you like them a bit softer then continue to cook them a bit longer; But these will soften up more as they sit in the fridge.
4. Once ready, turn off the heat and allow these to cool completely before storing them. Store in the fridge, making sure that everything is completely submerged in the brine. ¡Buen provecho!