Chiles Serranos En Escabeche

Title:
Chiles Serranos En Escabeche

Yield:
1 Servings

Categories:
Pickles




Ingredients:





 1 1/2 lb Chiles Serranos (or chiles


          -Jalapenos)


   3/4 c  Olive oil


     2 md White onions; peeled,


          -thickly sliced


     3 md Carrots; scraped,


          -thickly sliced


     1    Head garlic; cloves


          -separated but not peeled


     3 c  Mild vinegar (probably best


          -to use 2.5 c. vinegar and


          -1/2 c. water)


     2 tb Salt; not iodized (which


          -adversely affects pickle


          -color)


     1    Bay leaf (2-3 in Mexico)


   1/2 ts Oregano


   1/4 ts Marjoram; dried -or-


     3    Sprigs fresh marjoram


   1/4 ts Thyme; dried -or-


     3    Sprigs fresh thyme






 Date: Tue, 19 Mar 1996 12:21:54 -0800


 


 From: Brent Thompson 


 


 Recipe from the Regional Cooks of Mexico, Diana Kennedy


 


 Wash the chiles, leaving the stems intact.  Cut a cross in the tip end of


 each chile so the vinegar can penetrate.


 


 Heat the oil until it smokes, then reduce the heat and add the onions and


 garlic and fry over medium heat for about 2 minutes, turning from time to


 time.  Add the carrots and fry another 2 minutes.  Then add the chiles and


 continue frying another 6 minutes (only 10 minutes frying in total), still


 turning from time to time.


 


 [The original of the above paragraph didn't result in carrots and chiles


 having as nice (firm) a texture as desired, in my opinion: Heat the oil


 until it smokes, then reduce the heat and add the onions, chiles, carrots,


 and garlic, and fry over medium heat for about 10 minutes, turning from


 time to time.]


 


 Add the vinegar, salt, and herbs, and bring to a boil.  Lower heat and


 simmer 5 minutes. [Note: 3 C. vinegar was insufficient to cover all the


 veggies after I packed them into jars; about 4 C. total was needed -- bct.]


 


 Pack 6 sterilized pint jars with the chiles, vegetables, and herbs, top


 with the vinegar, then seal.


 


 CHILE-HEADS DIGEST V2 #271


 


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


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