Rosa's Pickled Jalapenos
This delicious recipe is courtesy of Roberto Santibanez's "Rosa's New Mexican Table."
- Yield: Makes about 8 cups
Source: The Martha Stewart Show, May Spring 2007
- 20 medium jalapenos (about 1 1/4 pounds)
- 1/2 cup olive oil
- 2 medium white onions, cut into 2-inch chunks
- 2 large carrots, cut into 1/2-inch rounds
- 24 cloves garlic, peeled
- 3 cups cider vinegar
- 3 tablespoons coarse salt
- 3 bay leaves
- 4 sprigs fresh thyme
- 4 sprigs fresh marjoram
- 1/2 lime, cut into 1/2-inch slices
- 1 1/2 tablespoons sugar
- 2 teaspoons yellow or Dijon mustard
- 12 allspice berries, crushed
- 1/2 teaspoon whole black peppercorns, coarsely crushed
With a paring knife, cut two slits on opposite sides of each jalapeno, starting about 1/2 inch from the stem end and ending about 1 inch from the tapered end.
Heat oil in a deep nonreactive saucepan over medium-low heat. Add the jalapenos, onions, carrots, and garlic and cook, stirring often, until the vegetables are softened but not browned, about 10 minutes.
Add the vinegar, 1 cup water, salt, bay leaves, thyme, marjoram, lime, sugar, mustard, allspice, and peppercorns. Bring to a boil, then reduce heat to a simmer. Cook for 15 minutes. Remove pan from heat and cool to room temperature.
Transfer pickled jalapeno mixture to a clean glass jar and refrigerate. Pickled jalapenos will keep up to 6 weeks, refrigerated, as long as the vegetables are completely submerged in liquid.