Hot, Hot, Hot

Nothing quite like the tart, juicy, heat of a homemade pickled pepper. chiles en escabeche as they are called in Spanish are surprisingly easy to produce at home provided you have a few Ball jars and lids on hand. I vary the vegetables I include in these pickles depending on what strikes my fancy at the market. Today's peppers are crimson Fresno chilies with carrot and white onion slivers. You could also add cauliflower or zucchini. I kept the peppers whole, but you may also slice them into rings. Keep in mind that the more surface area you create with the peppers the hotter the pickles. I love these on Mexican Torta-style sandwiches, tacos, or chopped into egg salad or tuna. The possibilities are endless.

Ingredients;
1.5 lbs hot peppers of choice
3 cloves of garlic
1 large white onion
15 black peppercorns
3 bay leaves
1/2 tsp each of marjoram and thyme
1 lb carrots sliced thinly on the bias
10 Oz of apple cider vinegar diluted with 30 Oz of water
2 Tbsp of kosher salt
2 Tbsp Olive/Grapeseed/Avocado oil

Sanitize your jars according to canning instructions. Wash and prepare all of your vegetables. Bring your pickling solution with salt up to a boil. In a large skillet set to medium heat with 2 Tbps of oil briefly saute all of your peppers and vegetables. Pack your sauteed peppers and carrots into your jars with 5 peppercorns, one bay leaf and a clove of garlic each. Pour hot pickling solution over contents and apply lids. Let rest quietly at room temperature to allow to cool and seal.