My great aunt Deya has made this recipe for years, and it has always been a great excuse to get together and grab a few chilies from her kitchen. In Mexico city Jalapeños are called “Cuaresmeños” as they are very popular during Lent time or “Cuaresma” in Spanish. This is a recipe to share with friends and family. This can be the perfect Christmas gift; something you actually made and everybody will love it.
1kl of Jalapeños, washed, seeded and sliced
10 carrots peeled and sliced
1 ½ white onion (medium to big size)
½ lt Olive oil
1lt Vinegar (apple or white wine)
5 Bay leaves
- Wash the jalapeños and take the seeds and veins out; cut them in slices of .5 cm. Wash and peel the carrots and slice them with the same width as the chillies. Finely chop the onions
- Add the oil on a big pot in order to be able to mix the ingredients. Stir constantly as you add the onions and sauté them. Add the carrots and parboil them. Then add the chillies and the bay leaves. Parboil all ingredients.
- Take the pot away from heat and let ingredients to cool down
- Once the pot is cool add the vinegar and cover all the ingredients with it. Cover the pot with a cloth and let it rest for three days or until the ingredients have fully cooked.
- Serve in containers. If you want to seal your pickles, you can follow the instructions here: http://www.ehow.com/how_7513696_seal-pickling-jars.html