Difference between revisions of "Jalapenos in Escabeche"
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'''Recipe by [[:category: Walumachoncha's Recipes|Walumachoncha]]''' - ''submitted by [[:category: Lumpy's Recipes|Lumpy]]'' | '''Recipe by [[:category: Walumachoncha's Recipes|Walumachoncha]]''' - ''submitted by [[:category: Lumpy's Recipes|Lumpy]]'' | ||
Latest revision as of 10:53, 29 January 2008
Recipe by Walumachoncha - submitted by Lumpy
Jalapeños in Escabeche (Mexican Pickling)
Ingredients for every pound of fresh Jalapeno Peppers:
- Salt to taste
- Water to prepare brine
- 3 Cups Vinegar
- 2 Whole Cloves
- 1/4 Tsp Oregano
- 1 Small Cinnamon Stick , whole
- 1/4 Tsp Ginger
- 1/2 Cup Oil, Olive or Peanut
- 1 Medium Onion
- 8 Ounces Carrots in thin slices
- 1 Head Garlic - Cloves Separated And Peeled
- 4 Bay Leaves
Wash chiles and cut stems so they are no longer than 1/4 inch. Cut a slit in each chile and place in brine. The brine is made by dissolving 2 tbs salt in 3 cups water.
Let chiles stand in brine for 4 or 5 days and change brine once 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.
You should hot-can these if you are not keeping them in the fridge after the 2-week infusion period.
