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.
- 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
- 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.
- 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.