Pickled chiles and vegetables (chiles en escabeche)
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | pounds | Jalapenos |
| 6 | Carrots; peeled | |
| 2 | tablespoons | Salt |
| 4 | Cloves garlic; peeled | |
| 4 | Peppercorns | |
| ½ | teaspoon | Whole cumin seeds |
| 2 | Whole cloves | |
| 8 | smalls | Bay leaves |
| 2 | Fresh sprigs of thyme | |
| 8 | Fresh sprigs of oregano | |
| ⅓ | cup | Oil |
| 2 | larges | Onions; cut into wedges |
| 2 | cups | Apple cider vinegar |
| 6 | Garlic cloves; peeled | |
| ½ | teaspoon | Dried thyme |
| ½ | teaspoon | Sugar |
Directions
by Mimi Rippee
Remove the stems from the chiles, then cut each in quarters lengthwise.
Remove seeds and place in a large bowl. Slice the carrots into ⅛-inch slices and add to the bowl. Sprinkle with salt and toss well. Let sit for 1 hour.
Place the garlic, peppercorns, cumin, cloves, 6 bay leaves, and the fresh herbs in a blender jar. Add ¼ cup of water and puree mixture.. Heat the oil in a saucepan. Add the blended mixture and the onions. Cook over medium heat until the onions are translucent. Strain the chiles and carrots and reserve the juice. Add the vegetables to the saucepan. Cook for 10 minutes, stirring often. Add the reserved juice, vinegar, whole cloves, thyme, sugar, and remaining whole bay leaves. Bring to a boil and simmer for about 8 to 10 minutes. Cool and store.
Posted to CHILE-HEADS DIGEST by Bret <bhelge@...> on Jun 02, 1998