YIELD: about 2 cups, depending on the chiles used 3 tablespoons vegetable oil 5 cloves garlic, peeled 1 medium carrot, peeled 6 ounces fresh hot green chiles (40 to 50 chiles serranos or 12 large chiles jalapeños) ½ medium onion, sliced 1/8 inch thick ½ cup cider vinegar 2 bay leaves 1 scant teaspoon mixed dried herbs (such as thyme, marjoram and oregano) 4 black peppercorns, very coarsely ground Salt, about ½ teaspoon 1. Frying the vegetables. In a medium-size skillet, heat the vegetable oil over medium, add the whole garlic cloves and fry, stirring frequently, for about 3 minutes, until they are lightly browned; remove and set aside. Add the carrot, chiles and onion, and fry, stirring frequently, until the onion is translucent, about 5 minutes. 2. Simmering the chiles. Add ½ cup water, the browned garlic, vinegar, bay leaves, herbs, pepper and salt. Cover and simmer over medium-low heat for 8 to 10 minutes, until the carrot is barely tender and the chiles are olive-green. Remove from the fire, pour into a noncorrosive container, cool and season with additional salt, if necessary. Cover and refrigerate for a day before using.
This is a Rick Bayless recipe
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