Chilies jalapenos en escabeche
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Jalapeno peppers |
| Salt | ||
| Water | ||
| 3 | cups | Vinegar |
| 2 | Whole cloves | |
| ¼ | teaspoon | Oregano |
| 1 | small | Piece cinnamon stick |
| ¼ | teaspoon | Ginger |
| ½ | cup | Oil |
| 1 | medium | Onion |
| 8 | ounces | Carrots -- sliced |
| 1 | Head Garlic cloves -- | |
| Separated | ||
| And peeled | ||
| 4 | Bay Leaves | |
Directions
Wash chilies and cut stems so they are no longer than ¼ inch. Cut a slit in each chili and place in brine made by dissolving 2 tbls. salt in 3 cups water. Let chilies stand in brine for 4 or 5 days and change brine two or three times a day. On final day, drain chilies 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 chilies 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.
Recipe By : L.A. Times
From: Whatever@... (Sue Davis)