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Recipe

PICKLED SERRANO CHILIS

Serves:makes 24 Pickles

Serves: makes 24 Pickles
Preparation time: 15 minutes
Cooking time: 10 miutes
Total time: 25 minutes

The pickling of hot peppers is a common practice across Latin America. These pickled serranos add tartness and heat to everything from tacos to scrambled eggs. For the tastiest results, allow the pickled peppers to sit in the refrigerator for at least a week before you use them.

Ingredients

  • 2 cups extra-virgin olive oil
    2 large white onions, halved lengthwise and cut crosswise into 1⁄4″ slices
    2 tsp. toasted cumin seeds
    1 tsp. dried oregano
    24 serrano or jalapeño chiles
    12 whole allspice
    12 whole black peppercorns
    4 dried bay leaves
    1 cup distilled white vinegar
    Kosher salt, to tasteHeat the oil in a 12″ skillet over high heat. Add the onions and cook until just soft, about 2 minutes. Add the cumin, oregano, peppers, allspice, peppercorns, and bay leaves; cook, stirring occasionally, until the peppers soften slightly, about 5 minutes. Add the vinegar and salt; bring to a simmer.
    Transfer the pepper mixture to a 1 1⁄2 -qt. sterilized glass jar and allow to cool to room temperature; cover and refrigerate for 1 week before serving.

Preparation

  • 2 cups extra-virgin olive oil
    2 large white onions, sliced
    2 tsp toasted cumin seeds
    1 tsp.dried oregano
    24 serrano or jalapeño chiles
    12 whole allspice
    12 whole black peppercorns
    4 dried bay leaves
    1 cup distilled white vinegar
    Kosher salt, to taste
Print Recipe
on The World Cuisine
 
 

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