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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, Cauliflower If Using, And Garlic. Fry Over Medium Heat For About 10 Minutes, Turning Them Over Occasionally. 3 Add The Vinegar, Salt, Herbs, And Sugar And Bring To A Boil. Lower The Heat And Simmer For 5 Minutes For Serranos Or 10 Minutes For Jalape
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