Chiles Jalapenos en Escabeche (pickled Jalapenos)
500g jalapenos
750g carrots
3 tablespoons salt
1/3 cup water
5 garlic cloves – chopped
10 peppercorns
1 tsp cumin seed
4 whole cloves
16 bay leaves
2 thyme sprigs
1 1/2 tsp oregano
1/2 cup oil
500g onion – sliced
3 cups vinegar
1 cup strong vinegar
10 garlic cloves
6 sprigs thyme
1 tsp sugar
Put chiles and carrots in bowl, toss with salt and water.
Soak for 1 hour. Put water in blender, add chopped garlic, peppercorns, cumin seed cloves, 10 bay leaves, thyme, 1/2 tsp oregano, blend thoroughly. Heat the oil in heavy based pan, add blended stuff and onions, cook till liquid evaporates. Drain chiles and carrots, reserving liquid, add to pan. Fry 10 minutes, stirring. Add all other ingredients, boil 8 minutes.
Allow to cool before refrigerating.
