Pickled Serranos

Ingredients:
7-8 serrano chiles, sliced
2 Tbsp onion, chopped
1 clove garlic, coarse chopped
1/4 tsp oregano
1/8 tsp cumin seed
3-4 black peppercorns, crushed
1/2 tsp kosher, sea, or picking salt
1/3 cup white vinegar
1/3 cup water
olive oil

Equipment:
Non-reactive saucepan
8 oz or large glass jar with a lid

Directions:
Saute the onion and garlic over medium heat until softened. Add the sliced serranos and the oregano, cumin, pepper, and salt, and briefly saute.

Add the vinegar and water and bring to a boil, then remove from heat. Add all peppers and brine to the jar and let it cool at room temperature, then make sure it's covered and put it in the fridge.

Servings:
Makes about 10 oz of pickled serranos.