Pickled chiles
Instructions:
1 scant teaspoon mixed thyme, marjoram and Mexican oregano, 1/2 cup fruit vinegar or cider vinegar, 1/2 medium onion, sliced 1/8 inch thick, 1/2 teaspoon salt, 2 bay leaves, 3 tablespoons vegetable oil, 4 peppercorns, coarsely ground, 40 to 50 Serranos or 12 large jalape?os, 5 cloves garlic, peeled.
Heat oil in a skillet over medium heat. Add whole garlic cloves and fry, stirring frequently, until they are lightly browned; remove and set aside. Add chiles and onion; fry, stirring frequently, until the onion is translucent, about 5 minutes.Add 1/2 cup water to the skillet. Add browned garlic, vinegar, bay leaves, herbs, pepper and slat. Cover and simmer over medium-low heat for about 10 minutes ? until the chiles are olive green. Enjoy Pickled chiles!
Heat oil in a skillet over medium heat. Add whole garlic cloves and fry, stirring frequently, until they are lightly browned; remove and set aside. Add chiles and onion; fry, stirring frequently, until the onion is translucent, about 5 minutes.Add 1/2 cup water to the skillet. Add browned garlic, vinegar, bay leaves, herbs, pepper and slat. Cover and simmer over medium-low heat for about 10 minutes ? until the chiles are olive green. Enjoy Pickled chiles!