CHILIES JALAPENOS EN ESCABECHE

      Title: CHILIES JALAPENOS EN ESCABECHE
  Categories: Condiments, Vegetables, Mexican
       Yield: 1 Servings
  
       1 lb Jalapeno peppers
            Salt
            Water
       3 c  Vinegar
       2    Whole cloves
     1/4 ts Oregano
       1 sm Piece cinnamon stick
     1/4 ts Ginger
     1/2 c  Oil
       1 md Onion
       8 oz Carrots -- sliced
       1    Head Garlic cloves --
            Separated
            And peeled
       4    Bay Leaves
  
   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.
[ add our full cookbook to your website ] [ Search The Cookbook ]