Chiles jalapenos en escabeche #1
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Jalapenos; rinsed, stemmed cut into 4 lengthwise pieces; and seeds removed |
| 1½ | pounds | Carrots; trimmed and scraped, sliced diagonally about 1/8\" thick |
| 3 | tablespoons | Salt (no iodine-sea salt is best) |
| ⅓ | cup | Water |
| 5 | Cloves garlic; peeled and roughly chopped | |
| 10 | Peppercorns | |
| 1 | teaspoon | Cumin seed |
| 4 | Whole cloves | |
| 8 | Bay leaves | |
| 2 | Sprigs fresh thyme; leaves only -or- | |
| ⅛ | teaspoon | Dried thyme |
| 1½ | teaspoon | Dried oregano; Mexican if possible |
| ½ | cup | Safflower oil |
| 1 | pounds | White onions; cut into 8 pieces |
| 3 | cups | Mild vinegar |
| 1 | cup | Strong vinegar |
| 10 | Cloves garlic; peeled | |
| 6 | Sprigs fresh thyme sprigs or | |
| ½ | teaspoon | Dried thyme |
| ½ | teaspoon | Sugar or brown sugar |
Directions
Date: Tue, 19 Mar 1996 16:48:05 -0600 From: Judy Howle <howle@...>
I have made them using both recipes. This one is more flavorful but also more trouble. Since they weren't hot, if I do them agin, I would just cut them in half and leave seeds and membranes in.
I have a question: No matter how I make them, they always taste too vinegary. How can you get them to taste like thae store-bought ones that do not taste so sour/vinegary? I have several jars of these left because I don't like that taste! Just ruins a batch of nachos! Commercial canners must use diluted vinegar or citric acid or other substitute, huh? From: Diane Kennedy, from the April, 1996 issue of Food and Wine.
Put jalapeno strips in a large bowl. Add sliced carrots. Sprinkle with salt and toss well. Let sit 1 hour. Put water into blender and add chopped garlic, peppercorns, cumin seed, cloves, 6 bay leaves, thyme leaves, and ½ tsp. of oregano; blend as thoroughly as possible. Heat the oil in a large, fairly deep pan. Add the blended spices and onions and fry until the liquid has evaporated and the onions are translucent, not brown-about 10 minutes. Strain the chiles and carrots, reserving the juice, and add to the pan. Fry over fairly high heat, stirring and turning the vegetables over, for about 10 minutes.
Add the juice, vinegars, whole garlic, 6 thyme sprigs, remaining bay leaves, remaining tsp. oregano, and sugar. Bring to a boil and continue boiling for about 8 minutes. Transfer to a glass or ceramic bowl and set aside to cook before storing in the refrigerator. (At this point, they could be canned in sterile jars, spooning in the chiles and dividing the bay leaves, garlic, and thyme sprigs between the jars, then pouring the hot liquid into the jars.) They will keep for a long time in the refrigerator if not canned. NOTE: These are not hot. For hot ones, leave whole or slice with seeds
CHILE-HEADS DIGEST V2 #271
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .