Chilies Jalapenos En Escabeche
Ingredients:
1 lb jalapeno peppers
1 salt
1 water
3 cup vinegar
2 whole cloves
1/4 tsp oregano
1 small piece cinnamon stick
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
Instructions:
Wash chilies and cut stems so they are no longer than 1/4 inch. Cut a
slit in each chili and place in brine made by dissolving 2 tbls. salt
in 3 cups water. Let chilies stand in brine for 4 or 5 days and
change brine two or three times a day. On final day, drain chilies
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 chilies 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: Whatever@teleport.Com (Sue Davis)
Servings: 1
