Serranos en escabeche

Yield: 6 servings

Measure Ingredient
1½ pounds Serrano or jalapeno chiles
¾ cup Olive oil
2 mediums White onions; cut into 1/2\" slices
3 mediums Carrots; cut into 1/2\" slices
1 \N Garlic head; separated into
\N \N Cloves; but not peeled
2 cups White wine vinegar
½ cup Water
2 tablespoons Salt
1 \N Bay leaf
½ teaspoon Dried oregano; crumbled
3 \N Sprigs Fresh marjoram; leaves only, finely chopped
3 \N Sprigs Fresh thyme; leaves only, finely chopped

Wash the chiles, leaving the stems intact. Cut a very shallow cross in the tip of each so that the vinegar can penetrate. In a large deep skillet, preferably cast-iron, heat the olive oil over high heat until it is smoking. Reduce the heat to medium and throw in the chiles, onions, carrots, and garlic. Saute for about 10 minutes, turning the vegetables over occasionally. Add the vinegar, water, salt, and all the herbs, reduce the heat to medium-low and simmer for 5 minutes more. Transfer the vegetables to a very clean crock or deep bowl and pour the vinegar mixture over them. Cool to room temperature, then cover tightly and refrigerate for up to 1 week. (If desired, sterilize 6 pint jars according to the manufacturers instructions, fill and seal them for longer keeping.) This recipe yields 6 pints.

Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken From the TV FOOD NETWORK - (Show # TH-6247 broadcast 04-11-1997) Downloaded from their Web-Site -

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...

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Recipe by: Susan Feniger and Mary Sue Milliken Converted by MM_Buster v2.0l.

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