Jalapeno En Escabeche (Pickled Jalapeno)

• 12 jalapenos
• 1 onion (sliced thin)
• 5 large garlic cloves (pressed)
• 12 cup olive oil
• 1 cup white vinegar
• 12 cup water
• 2 teaspoons salt
• 1 teaspoon oregano
• 4 bay leaves

1. Roast, peel and seed jalapenos.
2. (Might want to use gloves to prevent burning.
3. ).
4. Saute onion and garlic in olive oil until clear.
5. Add vinegar, water, salt, oregano and bay leaves.
6. Bring to a boil.
7. Add peppers and simmer 10 minutes.
8. Store in covered jars in refrigerator.

jalapenos, onion, garlic, olive oil, white vinegar, water, salt, oregano, bay leaves

Taken from www.food.com/recipe/jalapeno-en-escabeche-pickled-jalapeno-237783 (may not work)