There was a bumper crop of peppers this year chez Shafroth.
Outside of grilling them and making soups and salsa, one of my favorite ways to preserve them is by making Mexican escabeche which is a kin to pickled jalapenos but a little more than that.
This condiment is essential to a simple, really good soft taco with just beans and cheese but elevates fish tacos too. It is delicious on sandwiches like my favorite from New Orleans, the muffalatta. You can easily add cauliflower florets and celey to this recipe, but I prefer it with just onions, garlic, carrots and peppers.
1 lb fresh hot chile peppers, I used a variety of colors and types, anaheim, jalapeno and pasilla
1/3 cup olive oil
3 medium onions, sliced thinly
2 or 3 medium sized carrots, sliced in half lengthwise and cut into thin half moons
1 head of garlic, cloves peeled but left intact
4 cups apple cider vinegar
2 Tbsp. salt
2 sprigs fresh or each oregano and thyme (or 1/4 tsp. of each dried)
1 Tbsp. sugar
Cut the peppers in half, remove the seeds and inner membrame or veins out. Now cut the peppers into long slices. Heat the oil in a large deep pan. Add the chilies, onions, garlic and carrots. Cook until they soften, about 5 to 10 minutes, stirring occasionally.
Add the vinegar, herbs, salt and sugar and bring to a boil. Lower the heat and simmer for about 5 minutes. You can can these (see my post on steam canning) or keep them in the refrigerator, they should last for two months.