Wednesday, January 04, 2006

Chiles Jalapenos En Escabeche


1 Pound Jalapeno Peppers
3 Cups Vinegar
2 Whole Cloves
1/4 Tsp Oregano
1 Small Cinnamon Stick -- piece
1/4 Tsp Ginger
1/2 Cup Oil
1 Medium Onion
8 Ounces Carrots -- sliced
1 Head Garlic -- Cloves Separated And 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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