Jul 13, 2009

Pickled Serrano Chiles

The pickling of hot peppers is a common practice across Latin America. These pickled serranos make a versatile condiment that adds tartness and heat to everything from tacos to scrambled eggs. For the tastiest results, allow the pickled peppers to sit in the refrigerator for at least a week before you use them.

Credit: Andr� Baranowski

2 cups extra-virgin olive oil
2 large white onions, halved lengthwise
and cut crosswise into 1⁄4" slices
2 tsp. toasted cumin seeds
1 tsp. dried oregano
24 serrano or jalapeño chiles
12 whole allspice
12 whole black peppercorns
4 dried bay leaves
1 cup distilled white vinegar
Kosher salt, to taste

1. Heat the oil in a 12" skillet over high heat. Add the onions and cook until just soft, about 2 minutes. Add the cumin, oregano, peppers, allspice, peppercorns, and bay leaves; cook, stirring occasionally, until the peppers soften slightly, about 5 minutes. Add the vinegar and salt; bring to a simmer.

2. Transfer the pepper mixture to a 1 1⁄2 -qt. sterilized glass jar and allow to cool to room temperature; cover and refrigerate for 1 week before serving.

MAKES 24 PICKLES