Jul 18, 2012

Chiles Curtidos (Pickled Peppers)

These vinegary pickled chiles are an essential condiment for all kinds of street foods in Mexico.

Credit: Todd Coleman

MAKES ABOUT 1 QUART

INGREDIENTS

2 tbsp. olive oil
1 small white onion, thinly sliced
1 medium carrot, thinly sliced crosswise
1 clove garlic, minced
10 red or green jalapeños, pricked with a paring knife
1 cup distilled white vinegar
1 ½ tsp. kosher salt
1 tsp. dried oregano
1 dried bay leaf

INSTRUCTIONS

Heat oil in a 4-qt. saucepan over medium heat. Add onion, carrot, and garlic, and cook, stirring, until barely tender, about 3 minutes. Add jalapeños, and cook, stirring, for 4 minutes. Add vinegar, salt, oregano, bay leaf, and 2 cups water, and bring to a boil; remove from heat and let cool to room temperature. Transfer to a storage container and refrigerate for up to 2 weeks.