Kitchen recipe to prepare some delicious pickled chilitos ...
INGREDIENTS
1 cup of olive oil, 2 onions sliced in feather, 8 cloves of garlic to taste, 6 peeled carrots, sliced, 1 kilo of jalapeno peppers, cut longitudinally at the tip, 3 cups of white vinegar, 1 tablespoon of salt or to taste, 10 fat peppers, 4 bay leaves, 3 tablespoons of oregano or to taste, 1 tablespoon of thyme. Makes 5 cups.
PREPARATION
The oil is heated in an enameled saucepan or in a clay pot, the onions are added and they are fried for a few seconds; add the garlic, carrots and chilies and fry for a further five minutes. Add the vinegar, salt, peppers, bay leaf, oregano and thyme, let everything boil for 10 minutes and remove from the heat. It is packed in pre-boiled jars and not capped until the mixture is completely cold or a vacuum packing procedure is followed.
PRESENTATION
They should be served in a clay pot.
