Chiles jalapenos en escabeche #2

Yield: 1 Servings

Measure Ingredient
\N \N Jalapeno peppers
⅓ cup Salt
1 quart Water
\N \N Onion
\N \N Olive oil (up to)
2 \N Cloves garlic
1 \N Bay leaf
\N \N Some sauteed onion
\N \N Little oil
\N \N Hot white vinegar


Date: Tue, 19 Mar 1996 16:48:05 -0600 From: Judy Howle <howle@...>

Subject: Chiles En Escabeche Message-ID: <199603192248.QAA00473@Edison> I have made them using both recipes. The first 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? By: Diane Kennedy, from the April, 1996 issue of Food and Wine.

First, wash jalapeno peppers. Then make 2 -4 slits in each with a knife.

Soak the chiles in salt water (⅓ cup salt to 1 Qt. water) for 24 hours.

Rinse and dry chiles. Put in boiling water and let boil for about 3 minutes. Rinse in cold water. Drain. Cut up some onion and saute in a little olive oil. In each hot sterilized jar, place 1-2 cloves garlic, 1 bay leaf, some sauteed onion, and a little oil. Fill up the remaining space in the jar with hot white vinegar. Seal and process in boiling water bath 15 minutes or just use sterilized jars. Let "age" a few weeks before using.

If you are not canning the jalapenos, use cold vinegar and refrigerate.


From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .

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