Chiles in Vinegar

When we lived in Queens, Jonatan would always have a can of pickled jalapeños at the ready to put on practically anything that I made, from Mexican food (obviously) to my homemade lasagna and pierogies. I used to find it insulting, but then I just accepted that he's Mexican.

Chiles en vinagre are generally jalapeños (or very occasionally chiles gueros) pickled in vinegar with carrots and onions. Vinegar, as always, is used here as a preservative, but Mexicans also seem to really enjoy the added flavor. The most common uses for chiles en vinagre are tortas, sandwiches and in patas en escabeche (pickled pig's feet, yum) - not with lasagna.

Chiles en vinagre are usually just bought canned in the supermarket (Herdez, La Costeña and La Morena are the most popular brands), but stuck with a kilo of jalapeños on the verge of going bad, we decided to try making them on our own (and it does turn out to be cheaper, if you're willing to put in the effort).

Ingredients

500 g water

200 g white vinegar

200 g jalapeños, cut in quarters lengthwise

100 g onion, sliced

100 g carrots, sliced

10 small dry bay leaves

oil for frying

salt and pepper to taste

Directions

1 - Heat a small amount of oil in a large saute pan over low heat.

2 - Add the carrots, and cook for 2 to 3 minutes. 

3 - Add the jalapeños and onions, and continue to cook for 5 minutes.

4 - Add the vinegar, and cook for about 15 more minutes.

5 - Add salt, pepper and bay leaves. Stir, and cook on low for 10 minutes.

6 - Add the water. Once the water boils, continue to cook the mixture for 5 to 10 minutes.

7 - Remove the bay leaves, and allow the mixture to cool.

8 - Put the chiles en vinagre mixture into glass jars with tight-fitting lids.

9 - Refrigerate, and enjoy for months and months.