There is nothing that I like more that a hint of picante on my food. Empanadas, soups, meats, poultry, arepas, everything tastes better when you put a bit of hot sauce.  

Today's recipe is a jalapeño encurtido, or a curtido de jalapeño to say it the Honduran way. You can eat it as relish, as they do in San Pedro de Sula.

My only advice: make it at least three days in advance and keep it refrigerated. I'm sure you will love the full recipe that I found in Maricel Presilla's book The Food of Latin America – Gran Cocina Latina.


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Pickled Jalapeños
Makes 4 cups

1 cup of olive oil
2 medium onion, diced
12 garlic cloves, peeled
24 jalapeño peppers, better if a combination of red and green peppers
10 bay leaves
Salt to taste
1 teaspoon dried oregano
1 teaspoon black peppercorns
1 cup distilled white vinegar

1. Heat the oil in a large skillet over medium heat. Add the onion, garlic, jalapeño and bay leaves, and cook, stirring for 5 minutes.
2. Add the salt, oregano and black peppercorns and cook for 1 more minute, stirring.
3. Add the vinegar and cook for 2 more minutes.
4. Remove from the heat and let cool to room temperature before transferring to a glass container.
5. This relish can be kept up to 2 weeks in the refrigerator.

For more of my recipes visit my cooking blog.

Image via Thinkstock

Topics: honduran recipe  relish  jalapeño  hispanic heritage month