Chiles Serranos En Escabeche
Ingredients| 1 1/2 lb serrano chiles 3/4 cup olive oil 2 medium white onions,, thickly sliced 3 medium carrots, peeled and thickly sliced 1 head garlic, cloves separated but n, ot peeled 3 cup mild white vinegar 2 tbsp sea salt 1 bay leaf 2 tsp dried oregano 3 sprigs fresh marjoram 3 sprigs fresh thyme |
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Wash the chiles, leaving the stems intact. Cut a cross in the tip of
each chile so the vinegar can penetrate.
In a large heavy skillet, over a mediumhigh heat, heat the olive oil
until it smokes. Reduce the heat to medium and add the onions,
chiles, carrots, and garlic. Cook for about 10 minutes, stirring from
time to time. Add the vinegar, salt, bay leaves, oregano, marjoram,
and thyme. Bring to a boil. Reduce the heat and simmer for 5 minutes
longer.
Pack 6 sterilized pint jars with the chile mixture, top with the
vinegar, and seal.
Yield: 6 pints Posted to MC-Recipe Digest V1 #
Recipe by: TOO HOT TAMALES SHOW #TH6276
From: Meg Antczak <[email protected]>
Date: Thu, 5 Dec 1996 21:21:59 -0500
Servings:
6
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