Marinated Jalapeno Chiles |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Really expected this to be hot hot, but its not. Some how is tones down with the other ingredients. Great idea to add to other dishes or on cheese and cracker tray. Ingredients:
1 tbsp vegetable oil |
1 lb fresh jalapeno chile's |
1 large onion , thinly sliced |
1 head garlic, cut in half vertically with loose outer peal removed. |
2 large carrots, peeled and thinly sliced |
3 cups distilled white vinegar |
1 cup water |
3 rounded tbsp dried oregano-crumbled |
1/4 cup firmly dark brown sugar |
salt and fresh ground pepper |
Directions:
1. In large sauce pan over medium heat, warm the oil. Add the chilies,onion garlic and carrots. Saute until tender crisps. About one minute. Add the vinegar,water oregano,brown sugar and salt and pepper. Bring to boil, remove from heat and cover and let cool completely before serving.
2. To store: pour into jars and cover tightly. The pickled Chile's can be refrigerated for 3 months.
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