JALAPENOS CON QUESO EN VINAGRE (JALAPENOS WIT

      Title: JALAPENOS CON QUESO EN VINAGRE (JALAPENOS WIT
  Categories: Preserves, Appetizers, Mexican, Peppers
       Yield: 1 Servings
  
       1 lb Jalapeno Peppers
       2 c  Vinegar
       1 c  Vegetable oil
       3    Carrots in slices
       2 md Onions in slices
       1 tb Spices: Bay leaf, oregano
            - Thyme, sweet marjoram
            Cheese*
  
   *Cheese: the cheese need to be white, fresh and needs to resist the
   warm temperature without melting.
   
   Peel the peppers like poblanos: roast in the flame of a stove and
   then put in a plastic bag for 20 min at least, then hold under water
   while peeling them. (This peeling is optional.)
   
   Cut one side of peppers and take out the seeds (keep one teaspoon of
   this seeds).  Fill with a little amount of cheese and use a toothpick
   to close the peppers. In the vegetable oil fry the onion slices,
   carrot slices and the peppers just long enough to soften them. Add
   vinegar and spices and a teaspoon of seeds and let boil only 3 or 4
   min. Let cool and keep in glass jars.  You can use immediatly.  The
   length of time you can keep these depends on the kind of cheese you
   use.
   
   Variations: You can add cloves of garlic and cauliflower, or add the
   spices you like, if you add more ingredients you need also to add
   more vinegar and oil, the peppers and vegetables need to be covered
   with oil and vinegar. This recipe is a basic recipe, and you can make
   changes as you like.
   
   Patricia Wriedt
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