Chiles Jalapenos En Escabeche #1

Title:
Chiles Jalapenos En Escabeche #1

Yield:
1 Servings

Categories:
Pickles




Ingredients:





     1 lb Jalapenos; rinsed, stemmed


          -cut into 4 lengthwise


          -pieces; and seeds removed


 1 1/2 lb Carrots; trimmed and


          -scraped, sliced diagonally


          -about 1/8" thick


     3 tb Salt (no iodine-sea salt is


          -best)


   1/3 c  Water


     5    Cloves garlic; peeled and


          -roughly chopped


    10    Peppercorns


     1 ts Cumin seed


     4    Whole cloves


     8    Bay leaves


     2    Sprigs fresh thyme; leaves


          -only -or-


   1/8 ts Dried thyme


 1 1/2 ts Dried oregano; Mexican if


          -possible


   1/2 c  Safflower oil


     1 lb White onions; cut into 8


          -pieces


     3 c  Mild vinegar


     1 c  Strong vinegar


    10    Cloves garlic; peeled


     6    Sprigs fresh thyme sprigs or


   1/2 ts Dried thyme


   1/2 ts Sugar or brown sugar






 Date: Tue, 19 Mar 1996 16:48:05 -0600


 


 From: Judy Howle 


 I have made them using both recipes.  This one is more flavorful but also


 more trouble.  Since they weren't hot, if I do them agin, I would just cut


 them in half and leave seeds and membranes in.


 


 I have a question:  No matter how I make them, they always taste too


 vinegary.  How can you get them to taste like thae store-bought ones that


 do not taste so sour/vinegary? I have several jars of these left because I


 don't like that taste! Just ruins a batch of nachos! Commercial canners


 must use diluted vinegar or citric acid or other substitute, huh?


 


 From: Diane Kennedy, from the April, 1996 issue of Food and Wine.


 


 Put jalapeno strips in a large bowl. Add sliced carrots.  Sprinkle with


 salt and toss well. Let sit 1 hour. Put water into blender and add chopped


 garlic, peppercorns, cumin seed, cloves, 6 bay leaves, thyme leaves, and


 1/2 tsp. of oregano; blend as thoroughly as possible. Heat the oil in a


 large, fairly deep pan. Add the blended spices and onions and fry until the


 liquid has evaporated and the onions are translucent, not brown-about 10


 minutes. Strain the chiles and carrots, reserving the juice, and add to the


 pan.  Fry over fairly high heat, stirring and turning the vegetables over,


 for about 10 minutes.


 


 Add the juice, vinegars, whole garlic, 6 thyme sprigs, remaining bay


 leaves, remaining tsp. oregano, and sugar. Bring to a boil and continue


 boiling for about 8 minutes. Transfer to a glass or ceramic bowl and set


 aside to cook before storing in the refrigerator. (At this point, they


 could be canned in sterile jars, spooning in the chiles and dividing the


 bay leaves, garlic, and thyme sprigs between the jars, then pouring the hot


 liquid into the jars.) They will keep for a long time in the refrigerator


 if not canned. NOTE: These are not hot. For hot ones, leave whole or slice


 with seeds


 


 CHILE-HEADS DIGEST V2 #271


 


 From the Chile-Heads recipe list.  Downloaded from Glen's MM Recipe


 Archive, http://www.erols.com/hosey.