1 lb serrano or jalapeño chile peppers
1/3 cup olive oil
2 medium white or yellow onions,  sliced
1 head garlic, peeled
3 cups white vinegar
2 Tbsp Kosher salt or sea salt
2 bay leaves
1/2 teaspoon dried oregano
4 sprigs of fresh marjoram or 1/4 teaspoon dried
4 sprigs of fresh thyme or 1/4 teaspoon dried
1 Tsp sugar

1 Wash the chiles, leaving the stems intact. Cut a cross in the tip end of each chile so that the vinegar will be able to penetrate the chile.

2 Heat oil in a large, deep skillet. Add the chiles, onions, carrots, and garlic. Saute over med-low heat for about 10 minutes, turning them over occasionally.

3 Add the vinegar, salt, herbs, and sugar and bring to a boil. Remove from heat. Make sure the chiles are entirely cooked through before canning.

4 Pack in canning jars according to canning jars’ instructions – this is important to ensure sterilization and overall food safety. I just cool them to room temp, stick them in jars and keep them refrigerated till gone. But that’s my choice of risk – your choice has to be your own.