Chiles Jalapenos En Escabeche #1
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Chiles Jalapenos En Escabeche #1
  Chiles    Pickles  
Last updated 6/12/2012 1:14:25 AM. Recipe ID 43296. Report a problem with this recipe.
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      Title: Chiles jalapenos en escabeche #1
 Categories: Pickles
      Yield: 1 Servings
 
      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
 
  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?
  
  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
  




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Recipe ID 43296 (Apr 03, 2005)

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