Yield: 1 Servings
|15 pounds||Whole; blemish-free, small to medium; fresh Jalapeno chiles|
|2 cups||Extra-virgin olive oil|
|10 smalls||White onions; sliced, separated into rings|
|5 \N||Cloves (large) garlic; chopped|
|5 mediums||Carrots; peeled, thinly sliced crosswise|
|2 teaspoons||Ground Mexican oregano|
|3 \N||Fresh bay leaves|
|3 cups||White vinegar (5% acid)|
|2½ cup||Distilled water|
Scrub jalapenos, trim off stems. Set aside. Into a large, heavy, deep pot pour ½ cup oil (enough to coat pot bottom). Heat oil until almost at the smoking point, then turn off or reduce heat. Add onions, garlic & carrots; stir only until onions are clear, making sure not to brown any of the vegetables. Add oregano, bay leaves & salt & stir to mix; then add vinegar & water & bring to a boil, stirring often. Continue to boil & stir until salt is dissolved then add remaining oil & return to a boil. Stir in jalapenos & remove from heat. Fill 16-20 hot sterilized 1-pint canning jars (or 8-10 1-quart jars), leaving 1-½ inches head space. Wipe rims clean with boiling water, then seal jars tightly with canning lids & rings. Cool filled jars at room temperature, out of drafts. Store in a cool, dry place until ready to use. Makes 16-20 pints or 8-10 quarts.
From the <Hotter Than Hell!>, by Jane Butel, ISBN 0-89586-646-3 (0-89586-542-4 paperback). Downloaded from Glen's MM Recipe Archive, .