Jalapeños in Vinegar

Prep:  You will need 2 or more very clean jars.(The number of jars depends on size and amount of your ingredients.)Wash the jar or jars and boil them in clean water. Remove from the water-bath and place on a clean cloth to drain and dry.

• 20-30 Jalapeno chiles

• 1 Onion

• 1 ½ Carrot chopped on the bias

• 3-4 cloves of garlic ( 3 large- 4 small) peeled.(leave whole )

• ¼ Cauliflower if desired

• 1 bay leaf

• ½ teaspoon whole black pepper corn

• ½ teaspoon oregano

• ½ teaspoon coriander seed (optional)

• 3 teaspoons oil

• White Vinegar to fill (apple vinegar can be used)

Slice vegetables:

• Chiles in half longways, in rings, or in quarters.

• Carrots: round or at an angle

• Onion: cut in wedges

• Cauliflower: break into florets

Grind peppercorn and coriander seed in a mortar with pestle (or use sturdy bowl and end of wooden spoon to grind) If the seeds are not ground, they will not flavor your chile mixture.

Sauté onion wedges until slightly limp; add peeled whole garlic. When you can smell the garlic, add oregano, coriander, and black peppercorns, let heat. When spices are fragrant, add the rest of the ingredients and stir well to combine. Sauté until the green jalapeño chiles tips start turning slightly olive in color. 3-5 minutes. Do not overcook. Turn off heat. Add 1 1/2 cups vinegar to your chiles.

Add 1 bay leaf to your jar, then add hot chile mixture with vinegar. Top off with vinegar, and seal. Store in the refrigerator.  The chiles will be ready to eat in 24 hours.

I recommend to slice or quarter your jalapeños because they are easier to get out of the jar, to eat.

White Pozole