Chef Martin shows us his secrets to making spicy Mexican pickled veggies and jalapenos.
7 medium carrots, peeled, trimmed, and cut into ½ inch-thick
2 medium white onion, sliced into long 1/4-inch-thick strips
8 large jalapeño peppers, cut in half long ways
2 cups of small white washed mushrooms.
3 medium heads of garlic cut in half across the garlic cloves.
1/3 cup vegetable oil
1/3 cup olive oil
1 ½ cup of water
2 Tbs. kosher salt
1 ½ cup apple vinegar
Herb Sachet for cooking (See Note)
4 bay leaves
1 Tbs. marjoram
1 Tbs. thyme
2 Tbs. Mexican dried oregano
1 Tbs. whole black peppercorns
3 whole allspice
Start by creating your Herb Sachet with all the herbs and set to the side.
In a medium heavy pot put both of the oils and bring them to a medium high.
Start by adding the carrots and cook for few minutes, followed by the onion, jalapenos, garlic and finally the mushrooms. Sautee and cook for a few minutes.
In another small pot bring the water to boil, add the salt to dissolve and add vinegar.
Add your “salt, vinegar, water mix” to the vegetables.
Add your Herb Sachet making sure everything is under liquid, add a little water if necessary and cover to cook over medium heat for 10-15 minutes or until carrots are crisp-tender.
Taste for salt. If you need more, dissolve salt in hot water as done previously adding more to taste.
Cover and let standing overnight, next day refrigerate or can for future use.