Chiles Jalapenos En Escabeche
Ingredients| 1 lb jalapeno peppers 1 salt 1 water 3 cup vinegar 2 whole cloves 1/4 tsp oregano 1 small cinnamon stick -- piece 1/4 tsp ginger 1/2 cup oil 1 medium onion 8 oz carrots -- sliced 1 head garlic -- cloves 1 separated 1 and peeled 4 bay leaves |
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Wash chiles and cut stems so they are no longer than 1/4 inch. Cut a
slit in each chile and place in bring made by dissolving 2 tbs salt
in 3 cups water. Let chiles stand in brine for 4 or 5 days and
change brine two or three times a day. On final day, drain chiles
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 chiles 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: Steve Sanders <robsan19@popalex1.
Servings:
1
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