CHILIES JALAPENOS EN ESCABECHE
Grrrrrgh!
Course : Vegetables
From: HungryMonster.com
Serves: 4
 

Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1       pound        Jalapeno peppers
                        Salt
                        Water
   3       Cups         Vinegar
   2                    Whole cloves
     1/4   Teaspoon     Oregano
   1       small Piece  cinnamon stick
     1/4   Teaspoon     Ginger
     1/2   Cup          Oil
   1       medium       Onion
   8       Ounces       Carrots -- sliced
   1       Head         Garlic cloves -- Separated And peeled
   4                    Bay Leaves
 

Preparation:

Wash chilies and cut stems so they are no longer than 1/4 inch. Cut a slit in each chili and place in brine made by dissolving 2 tbls. salt in 3 cups water. Let chilies stand in brine for 4 or 5 days and change brine two or three times a day. On final day, drain chilies and rinse. Combine vinegar, cloves, oregano, thyme, cinnamon stick and vinegar and boil until even in color, about 10 minutes. Heat oil, add onions, carrots, garlic cloves and bay leaves and cook until onion and carrots are tender. In a hot, sterilized 1-quart jar, make layers of onion mixture and chilies until jar is filled, starting and ending with onion mixture. Add boiling vinegar to cover and seal. Let stand in a cool place at least 2 weeks before using to let flavors blend.