1.2 KiB
1.2 KiB
From Rick Bayless
INGREDIENTS
- 3 tablespoons vegetable or olive oil
- 5 garlic cloves, peeled
- 1/2 medium onion, cut into ¼-inch slices
- 1 large carrot, peeled (if you wish) and cut into ¼-inch slices on the bias
- 6 to 8 large or 12 medium jalapeno chiles
- 1 cup vinegar (both distilled white and apple cider vinegar are common in Mexico)
- 2 or 3 bay leaves
- About 1/2 teaspoon coarsely ground black pepper
- About 1 teaspoon dried mixed hierbas de olor (typically thyme, marjoram and/or oregano)
- A generous teaspoon salt
INSTRUCTIONS
In a large (4-quart) saucepan, heat the oil over medium. When hot, add the garlic cloves and onion. Cook, stirring regularly, until the onion is translucent, about 4 minutes. Add the rest of the ingredients, along with 1 cup water. Bring to a simmer, partially cover and simmer, stirring from time to time, until the carrots are crisp-tender and the jalapeños have turned olive-green, 8 to 10 minutes. Taste and season with more salt if necessary. Pour into a heat-proof storage container and cool. Cover and refrigerate for a day before using. They will keep for months refrigerated in a sealed container.