05 November 2009
320g Fresh Jalapenos, as pictured.
3 cloves garlic, peeled and roughly chopped.
7 whole peppercorns
3.5ml cumin seed
7 bay leaves
1.5ml dried oregano
280g white onions sliced or chopped in large pieces
45ml vegetable oil
420ml white vinegar
140ml white wine vinegar or cider vinegar
7 whole garlic cloves, peeled
3.5ml dried oregano
3 bay leaves
1ml dried thyme
1ml granulated sugar
Quantity: 1x 2 pint jar 1.1 litre
Source: The Art of Mexican Cooking
To prepare the jalapenos, slice the stalk off, split in half, remove the seeds and veins, then split again to achieve 4 pieces. Please make sure you are wearing latex gloves as the chilli juice will burn your fingers.
Peel the carrots and slice thinly, on the diagonal for more effect.
Place both in a large glass bowl and sprinkle with salt and leave to macerate for about 1 hour.
Place the water in a small blender or processor add the chopped garlic, peppercorns, bay leaves, cumin seed, 1.5 ml oregano, blend until as smooth as possible. Leave to one side.
Peel and slice onions or chop into large pieces. For this batch I have sliced the onions too finely.
Once the hour is up.
Heat a large deep frying pan with 45 ml of vegetable oil.
Once hot add the water and spice mix and the onions and fry until the moisture has gone and the onions are translucent.
Drain the jalapenos and carrots through a seive over a bowl to retain the juices.
Add the drained chillies and carrots to the pan, stir fry over high heat for about 10 minutes.
Add the chilli and carrot juice, vinegars, whole garlic cloves, thyme, bay leaves, oregano and sugar.
Bring to the boil and continue boiling for about 8 minutes.
Transfer to a large glass bowl to cool.
Place in a jar or jars and refrigerate.
This will keep for ages in the fridge, but it's too good to last very long.
Jalapenos, carrots and onions in the pan.