Chiles Serranos En Escabeche
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Chiles Serranos En Escabeche
  Chiles    Pickles  
Last updated 6/12/2012 1:14:26 AM. Recipe ID 43321. Report a problem with this recipe.
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      Title: Chiles serranos en escabeche
 Categories: Pickles
      Yield: 1 Servings
 
  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
 
  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.
  




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Recipe ID 43321 (Apr 03, 2005)

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