Name: Pickled Serrano Chiles (Chiles Serranos Curtidos)
Yield: About 4 pints
Cuisine: Mexican
Ingredients: 4 cups distilled white vinegar; 10 cloves; 1 chunk fresh ginger (about 1 inch long), peeled and cut into slices; 1 tablespoon kosher salt; 1 stick (3 inches) true (Ceylon) cinnamon, or 1 piece (1-inch) U.S. “cinnamon”; 2 sprigs fresh Mexican oregano or 1 teaspoon dried; 2 sprigs fresh thyme or 1 teaspoon dried; 2 pounds serrano chiles; 5 tablespoons olive oil; 5 garlic cloves, peeled; 1 large onion, sliced into thin half-moons (about 2 cups)

Preparation info

About
4 pints

Difficulty
Easy

Appears in

Food from My Heart

By Zarela Martínez

Published 1992

About

This recipe was given to me by the owner of a small taco stand in San Cristóbal de las Casas. It is very fiery—unusual in that it contains fresh ginger. Chiapas is one of the few states that use ginger. If serrano chiles are not available, substitute jalapeños.

Ingredients

2 pounds serrano chiles
5 tablespoons olive oil
5<

Method

Rinse the chiles thoroughly under cold running water. Cut the tops off; prick the chiles in several places with a fork to help the flavors penetrate.

In a deep stainless-steel or enameled sauté pan or wide saucepan, heat the oil over high heat until rippling. Add the whole garlic cloves and cook, stirring, until golden, crushing lightly with the back of a wooden spoon. Add the onion, sp