CHILIES JALAPENOS EN ESCABECHE

Course : Vegetables
Serves: 4
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Ingredients:

1 pound Jalapeno peppers
1 teaspoon Salt
1 Cup Water
3 Cups Vinegar
2 Whole cloves
1/4 Teaspoon Oregano
1 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 pieces bay leaves
 

Preparation / Directions:

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.


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