Directions

1. 1. Poke several small holes in Serrano peppers with a pairing knife. Heat 1 Tbs. of oil in a large Dutch oven over medium-high heat. Add the chilies, cover and cook, stirring occasionally until the skins begin to blister (3-8 minutes). Remove with a slotted spoon and place in a non-reactive bowl.
2. 2. Add another tablespoon of oil to the Dutch oven and add the Brussels sprouts to the pot. Allow the Brussels sprouts to get a bit browned before stirring. Cook for an additional 2-4 minutes. Remove from the pot and place in the same bowl as the peppers.
3. 3. Add the last 2 tablespoons of oil to the Dutch oven and cook the carrots and onion until just wilted. Remove and place in the bowl with the other vegetables.
4. 4. Add the garlic, peppercorns and salt to the bowl with the vegetables. Bring the water and vinegar to a boil in a large saucepan. Carefully pour over the vegetables and allow to cool to room temperature. Refrigerate until ready to serve.