Serranos En Escabeche
Serves: 5
Kirstin Bosco
1 January 1970
Based on User reviews:
47
Spice
45
Sweetness
53
Sourness
43
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
680 g
Serrano3 cup
Olive Oil3 medium
Carrot (cut into 1/2-inch slices)2 cups
White Wine Vinegar1 cup
Water2 tbsps
Salt1
Bay LeafDirections:
1
Wash the chiles, leaving the stems intact
2
Cut a very shallow cross in the tip of each so that the vinegar can penetrate
3
In a large deep skillet, preferably cast iron, heat the olive oil over high heat until it is smoking
4
Reduce the heat to medium and throw in the chiles, onions, carrots, an garlic
5
Saute for about 10 minutes, turning the vegetables over occasionally
6
Add the vinegar, water, salt, and all the herbs, reduce the heat o medium-low and simmer for 5 minutes more
7
Transfer the vegetables o a very clean crock or deep bowl and pour the vinegar mixture over them
8
Cool to room temperature, then cover tightly and refrigerate for up to 1 week
9
(If desired, sterilize 6 pint jars according to the manufacturers instructions, fill and seal them for longer keeping
10
);