Ingredients:
• 1 lb (450 gr) fresh Jalapeño peppers cut into thick rings
• 1 large carrot sliced
• 1 medium white onion cut into wedges
• 4 Tbsp Extra virgin olive oil or any oil you prefer
• 2 bay leaves
• 2 garlic cloves peeled
• 1 Tbsp oregano
• 1 Tbsp peppercorns
• Vinegar about 2 cups
• Water about 2 cups
• Salt
Directions:
• Heat oil in a large sauté pan over medium heat.
• Add carrots, garlic, bay leaves and peppercorns, sauté for half a minute to allow spices to release their aroma.
• Add chilies and onions, mix and cook for about 2 minutes or when you notice onions start to tender.
• Meanwhile, in a large bowl mix 1:1 of vinegar and water.
• Add the water and vinegar mixture to the pan making sure the ingredients are covered with liquid.
• Add oregano and season with salt. Bring to a boil, low heat and let it simmer uncovered for 5 minutes. Turn off the heat.
• While the mixture is still hot, distribute it into 2 or more sterilized jars.
• Pour in the remaining liquid making sure the ingredients are well covered.
• Close the lid and let them cool down before storing in the fridge for up to 3 weeks.
Enjoy!!
