Jalapenos en Escabeche

1 lb jalapeño peppers
1/3 cup olive oil
2-3 medium white or yellow onions (thickly sliced)
3 medium carrots (scrubbed and thickly sliced)
1 head garlic (cloves separated and peeled)
4 cups apple cider vinegar
1 cup water
2 tablespoons Kosher salt or sea salt
2 bay leaves
1/2 teaspoon dried oregano
4 sprigs of fresh marjoram or 1/4 teaspoon dried
4 sprigs of fresh thyme or 1/4 teaspoon dried
1 tablespoon agave nectar

Escabeche is typically a Mediterranean cuisine, which generally refers to a dish of poached or fried fish that is marinated in an acidic mixture before serving. In addition to Mediterranean countries, escabeche is common in Salvadoran, Panamanian, Peruvian, Philippine, Puerto Rican, Dominican, Guatemalan and Mexican cuisine.

And although escabeche is generally identified with fish dishes, it also refers to the vegan marinade itself. In Mexico, sliced or whole jalapeños en escabeche are used as a garnish for a variety of dishes.

Wash the chiles, leaving the stems intact. Cut a cross in the tip end of each chile so that the vinegar will be able to penetrate. Clip the ends off the garlic cloves and peel.

Heat oil in a large, deep skillet. Add the chiles, onions, carrots, and garlic. Fry over medium heat for about 10 minutes, turning them over occasionally.

Add the vinegar, water, salt, herbs, and nectar and bring to a boil. Lower the heat and simmer for 10 minutes. Make sure the chiles are entirely cooked through before canning (poke with a fork).

To can, pack 4 pint-sized or 8 half-pint sterilized jars with the chiles and vegetables. Top with the vinegar and seal.

Process in a hot water bath for 10 minutes.

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