Chiles serranos en escabeche
6 Pints
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | pounds | Serrano chiles |
| ¾ | cup | Olive oil |
| 2 | mediums | White onions,, thickly sliced |
| 3 | mediums | Carrots, peeled and thickly sliced |
| 1 | Head garlic, cloves separated but not peeled | |
| 3 | cups | Mild white vinegar |
| 2 | tablespoons | Sea salt |
| 1 | Bay leaf | |
| 2 | teaspoons | Dried oregano |
| 3 | Sprigs fresh marjoram | |
| 3 | Sprigs fresh thyme | |
Directions
Wash the chiles, leaving the stems intact. Cut a cross in the tip of each chile so the vinegar can penetrate.
In a large heavy skillet, over a mediumhigh heat, heat the olive oil until it smokes. Reduce the heat to medium and add the onions, chiles, carrots, and garlic. Cook for about 10 minutes, stirring from time to time. Add the vinegar, salt, bay leaves, oregano, marjoram, and thyme. Bring to a boil. Reduce the heat and simmer for 5 minutes longer.
Pack 6 sterilized pint jars with the chile mixture, top with the vinegar, and seal.
Yield: 6 pints Posted to MC-Recipe Digest V1 # Recipe by: TOO HOT TAMALES SHOW #TH6276 From: Meg Antczak <meginny@...> Date: Thu, 5 Dec 1996 21:21:59 -0500