Prep 5 mins
Cook 15 mins
This is a fresh pickle and must be stored in the fridge and used within a week. They have these at the taco trucks in the San Francisco Bay Area ready to eat along with the tacos. My DBF gets sent back to the truck if he forgets to bring these home ;) Don't forget to wear rubber gloves when handling chiles.
- 1 tablespoon vegetable oil or 1 tablespoon olive oil
- 6 fresh jalapeno chilies, cut in half lengthwise
- onion (10 thin slices)
- 2 carrots, slices
- 2 garlic cloves, cut in half
- 1⁄2 teaspoon kosher salt
- 1 bay leaf
- 4 black peppercorns
- 1⁄8 teaspoon whole dried Mexican oregano, rubbed to a powder
- 1 clove
- 3⁄4 cup white vinegar
- Heat the oil over medium heat in a 2-quart saucepan. Cook the chiles, onion, carrot, and garlic for about 5 minutes, stirring occasionally, until half-cooked; do not let the vegetables brown.
- Add the salt, bay leaf, peppercorns, oregano, clove, and vinegar. Bring to a simmer. Boil for 1 minute and set aside to cool. Pour into a clean storage container and refrigerate. Use within the week.