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Recipe: Chiles Jalapenos En Escabeche
Similar Categories: Chiles, Jalapenos, Escabeche
1 pound chiles -- jalapeno
salt
water
3 cups vinegar
2 cloves
1/4 teaspoon oregano
1 small cinnamon stick -- piece
1/4 teaspoon ginger
1/2 cup oil
1 medium onion
8 ounces carrots -- sliced
1 head garlic -- peeled
4 bay leaves
Wash chiles and cut stems so they are no longer than 1/4 inch. Cut a slit
in each chile and place in bring made by dissolving 2 tbs salt in 3 cups
water. Let chiles stand in brine for 4 or 5 days and change brine two or
three times a day. On final day, drain chiles and rinse. Combine vinegar,
cloves, oregano, thyme, cinnamon stick and vinegar and boil until even in
color, about 10 minutes. Heat oil, add onions, carrots, garlic cloves and
bay leaves and cook until onion and carrots are tender. In a hot,
sterilized 1-quart jar, make layers of onion mixture and chiles until jar is
filled, starting and ending with onion mixture. Add boiling vinegar to
cover and seal. Let stand in a cool place at least 2 weeks before using to
let flavors blend.
salt
water
3 cups vinegar
2 cloves
1/4 teaspoon oregano
1 small cinnamon stick -- piece
1/4 teaspoon ginger
1/2 cup oil
1 medium onion
8 ounces carrots -- sliced
1 head garlic -- peeled
4 bay leaves
Wash chiles and cut stems so they are no longer than 1/4 inch. Cut a slit
in each chile and place in bring made by dissolving 2 tbs salt in 3 cups
water. Let chiles stand in brine for 4 or 5 days and change brine two or
three times a day. On final day, drain chiles and rinse. Combine vinegar,
cloves, oregano, thyme, cinnamon stick and vinegar and boil until even in
color, about 10 minutes. Heat oil, add onions, carrots, garlic cloves and
bay leaves and cook until onion and carrots are tender. In a hot,
sterilized 1-quart jar, make layers of onion mixture and chiles until jar is
filled, starting and ending with onion mixture. Add boiling vinegar to
cover and seal. Let stand in a cool place at least 2 weeks before using to
let flavors blend.
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