Chilies in Escabeche (for beans and tacos)

10 JALAPEƑO CHILES
1/4 CUP SAFFLOWER or GRAPESEED OIL
2 MEDIUM CARROTS, peeled and cut on the diagonal into 1/4 inch-thick slices
1/4 CUP THINLY SLICED WHITE ONION
2 GARLIC CLOVES, smashed with the side of a knife
3/4 CUP WHITE VINEGAR
1 BAY LEAF
1 TEASPOON DRIED MEXICAN OREGANO
5 PEPPERCORNS
1 TEASPOON COARSE SALT
2 TEASPOONS SUGAR

Cut a slit down the length of each chile, leaving the stem intact.

In a medium, heavy skillet over high heat, warm the safflower oil. Add the chiles and stir-fry until the skins are evenly blistered all over and they turn from bright green to dull green, about 8 minutes.

Add the carrots, onion, and garlic and stir-fry for 2 minutes. Remove from the heat.

In a small saucepan over medium heat, combine the vinegar, bay leaf, oregano, peppercorns, salt, and sugar. Bring to a boil, stirring to dissolve the salt and sugar. Remove from the heat.

Using a slotted spoon, remove the chiles and other vegetables from the skillet and pack into a sterilized 1-pint mason jar. They should be packed tightly all the way to the top. Pour in the vinegar to cover all the vegetables. Let cool and then refrigerate for up to 1 month.

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