On a trip to Trader Joe’s last week I was forced to purchase an eight ounce container of jalepenos even though I only needed one. Eight ounces is about 8-10 chilies. I ended up sneaking in one or two here or there but was still left with a small surplus, enough for escabeche or pickled jalepenos.
1 tablespoon olive oil
1 small onion, sliced
1/2 head cauliflower, cut into small pieces
6 jalapenos,halved lengthwise, seeds and ribs removed
3 carrots, peeled and sliced
1 head garlic, cloves separated and peeled
4 bay leaves
1 tablespoon thyme
2 tablespoons kosher salt
1 tablespoon black peppercorns
1 teaspoon corriander
1 teaspoon oregano
1 1/2 cup vinegar (white or cider)
1 1/2 cup water
Saute onions until clear, about 2 minutes. Add remaining veggies and cook 2 minutes more. Add remaining ingredients and simmer about 30 minutes. Cool. Will last about one week refrigerated.