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Chiles in Vinegar

(1 Votes)


  • 6 Tbsp (90ml) oil
  • 12 green chiles, sliced
  • 4 large carrots, peeled and sliced thinly in rounds
  • 2 large onions, sliced thinly
  • 1 red bell pepper, sliced thinly
  • 1 pint/600 ml distilled malt vinegar
  • 2 cloves garlic or more to taste, chopped
  • 1/4 tsp (1.25ml) oregano
  • 1/4 tsp (1.25ml) marjoram
  • 1/4 tsp (1.25ml) thyme
  • 1 tsp (5ml) salt
  • 1/2 tsp (2.5ml) ground black pepper
  • 1 Tbsp. (15 ml) granulated sugar

Heat oil in a large saucepan and toss the chiles, carrots, onions and red pepper for two minutes each, removing them from the heat and setting them aside in a bowl until they are all done. Slowly add the vinegar, herbs, seasoning, the rest of the garlic and the sugar to the remaining oil in the pan, and boil until the liquid is reduced by one-third. Pour the boiling liquid over the vegetables, and allow to cool uncovered. When cold, transfer to clean jars and seal. Refrigerate once jar is open.

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