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JALAPENO EN ESCABECHE
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Source: The only Texas Cookbook
| 12 | jalapenos, roasted, peeled, and seeded (see Chiles Rollcnos tor instructions) |
| 1 large | onion, sliced thin |
| 5 large cloves | garlic, pressed |
| 1/2 cup | olive oil |
| 1 cup | white wine vinegar |
| 1/4 cup | water |
| 2 tsp. | salt |
| 1 tsp. | oregano |
| 4 | bay leaves |
Roast, peel, and seed jalapenos. Saute onion and garlic in olive oil until clear. Add vinegar, water, salt, oregano, and bay loaves. Bring to a boil. Add peppers, simmer 10 minutes. Store in covered
jars in the refrigerator.
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