Chipotles en escabeche (\"s-cob-etch-eh\")
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Chiles | ||
| Onions; sliced | ||
| Garlic; in cloves | ||
| Cloves | ||
| Peppercorns | ||
| 1 | Bay leaf (up to 2) | |
| Salt | ||
| Piloncillo (best translation: \"chunk\" brown sugar, Mexican-style) | ||
| Vinegar | ||
| Cooking oil (unspecified; corn oil, soybean oil, cottonseed oil, rapeseed, etc. should be OK. Olive oil may be a little too strong-flavored, but what-the-hey. Post your findings.) | ||
Directions
(Also available in original Spanish; direct requests to me at jguad1@..., as most list members appear to prefer misusing the English language.)
Procedure:
Rinse chiles. Simmer 'em, low heat, in just enough water to cover them, for about 15 minutes. Drain 'em.
Add remaining ingredients: slices of onion, garlic, a few cloves, a few peppercorns, the bay leaf or two, salt to taste, and a "pinch" of piloncillo for a slight sweetening effect.
Fill pot with enough VINEGAR and low-boil until other ingredients reach your desired level of done-ness, tenderness, etc.
Before transferring into the pickling-jar-of-your-choice, add a bit of cooking oil. ("Bit" was my translation of the Spanish "chorro" which can mean "splash" or "squirt" or "dollop" if you will.) Posted to CHILE-HEADS DIGEST V4 #101 by Jesse Guadiana <jguad1@...> on Aug 26, 1997