Chiles Jalapenos En Escabeche
Serving Size : 1
Ingredients for prepare Chiles Jalapenos En Escabeche
:
| Amount | Measure | Ingredient - Preparation Method |
| 1 | pound | chiles - jalapeno |
salt
water
chiles jalapenos en escabeche |
| 3 | cups | vinegar |
| 2 | | cloves |
| 1/4 | teaspoon | oregano |
| 1 | small | cinnamon stick - piece |
| 1/4 | teaspoon | ginger |
| 1/2 | cup | oil |
| 1 | medium | onion |
| 8 | ounces | carrots - sliced |
| 1 | head | garlic - peeled |
| 4 | | bay leaves |
recipe Chiles Jalapenos En Escabeche
Wash chiles and cut stems so they are no longer than 1/4
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inch. Cut a slit in each chile and place in bring made by dissolving 2
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tbs salt in 3 cups water. Let chiles stand in brine for 4
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or 5 days and change brine two or three times a day. On final day,
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drain chiles and rinse. Combine vinegar, cloves, oregano, thyme, cinnamon stick and vinegar and boil until
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even in color, about 10 minutes. Heat oil, add onions, carrots, garlic cloves
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and bay leaves and cook until onion and carrots are tender. In a hot, sterilized 1-quart jar, make layers of
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onion mixture and chiles until jar is filled, starting and ending with onion mixture. Add boiling vinegar
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to cover and seal. Let stand in a cool place at least 2 weeks before using to let flavors blend.
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