Pickled Chiles (Escabeche de Aji)

Mary Louise Garcia

• 4 c. vinegar
• 1 lb. chilies
• 2 carrots, cut into round slices
• 2 whole heads of garlic
• 1 med. onion, quartered
• Herbs, to taste
• Salt to taste

Put ingredients into a sterilized glass container, cover and let stand about two weeks to season. Store container in an open place, away from sunlight.

Suggestions:

Chilies, any kind of fresh chili
Vinegar: grape, wine, pineapple, sugar cane or apple may be used to suit your own flavorful taste.
Herbs: opt. choice, bay leaf, thyme, marjoram, rosemary, anise seed, and sage may be used individually or in varying combinations according to ones taste.