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Pickled chilies
Ingredients
1 pinch of TERANA thyme
3 pieces of TERANA allspice
500 g jalapeño or cuaresmeño chilies
1 piece of medium onion
4 cloves of garlic, peeled
175 milliliters of white vinegar
2 pieces of medium carrot
4 bay leaves
1 pinch of salt
125 milliliters of olive oil
Preparation
1.Wash and disinfect all the vegetables, start by chopping the jalapeño or cuaresmeño chili into julienne strips.
2.Chop the onion, carrot and garlic cloves into slices.
3.In a pot, heat the olive oil and add the onion and garlic, let them cook for 5 minutes, stirring constantly.
4.When the onion begins to change its color, add the chopped carrot to the pot and mix again. Let cook for a few more minutes.
5.Add the cut chilies, mix all the ingredients and cook for another 5 minutes.
6.Add the white vinegar, bay leaf, pepper, thyme and salt, mix very well and let it cook over low heat until the vinegar has been consumed.
And that's it! Let them cool.
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TIPS TERANA
To enhance the natural flavor of food
"Add parsley to melted garlic butter for a flavorful sauce."
"Thyme is commonly included in fillings and poultry seasoning mixes and is also used in fish sauces and soups."
