Pickled Serrano Chiles
"The pickling of hot peppers is a common practice across Latin America. These pickled serranos make a versatile condiment that adds tartness and heat to everything from tacos to scrambled eggs. For the tastiest results, allow the pickled peppers to sit in the refrigerator for at least a week before you use them...."
INGREDIENTS
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2 cups extra-virgin olive oil
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2 large white onions, halved lengthwise
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and cut crosswise into 1?4" slices
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2 tsp. toasted cumin seeds
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1 tsp. dried oregano
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24 serrano or jalapeño chiles
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12 whole allspice
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12 whole black peppercorns
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4 dried bay leaves
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1 cup distilled white vinegar
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Kosher salt, to taste
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