This is the classic, indispensable Mexican table condiment, served with beans, rice, eggs, tacos and tortas. If you can find both red and green jalapeños, by all means use them together, since they make a very attractive presentation. Serrano chiles may also be used in this recipe. The green chiles will lose a bit of color due to the chemical reaction of the chlorophyll and vinegar, but homemade ones will not fade to the paler color of commercially canned jalapeños, which are usually marked as having a shelf life of several years and are preserved in white vinegar rather than the fruit vinegar used by home cooks.
- 1 pound jalapeño chiles, washed and stems left intact
- 6 tablespoons olive or vegetable oil
- 1 medium white onion, peeled and sliced
- 1 head garlic, cloves separated, left unpeeled, and sliced lengthwise
- ¼ pound carrots, peeled and sliced diagonally into ½ ” rounds
- 3 cups fruit vinegar
- 2 bay leaves
- ½ teaspoon dried thyme
- ½ teaspoon dried marjoram
- ½ tablespoon sugar
Cut an X into the tip of each jalapeño.
Heat the oil, add the onion, garlic, carrots and jalapenos and sauté until the onion begins to soften, but not brown.
Add the vinegar and remaining ingredients and simmer for 10-15 minutes.
Ladle the mixture into sterilized glass jars, cover and refrigerate. Makes 3 pints.