[CH] Chiles en Escabeche
Bret (bhelge@clarkston.com)
Tue, 02 Jun 1998 08:12:26 -0700
Just in case anyone is still looking for this......
Pickled Chiles and Vegetables
(Chiles en Escabeche)
by Mimi Rippee
1/2 pound jalapenos
6 carrots, peeled
2 tablespoons salt
4 cloves garlic, peeled
4 peppercorns
1/2 teaspoon whole cumin seeds
2 whole cloves
8 small bay leaves
2 fresh sprigs of thyme
8 fresh sprigs of oregano
1/3 cup oil
2 large onions, cut into wedges
2 cups apple cider vinegar
6 garlic cloves, peeled
1/2 teaspoon dried thyme
1/2 teaspoon sugar
Remove the stems from the chiles, then cut each in quarters
lengthwise. Remove seeds and place in a large bowl. Slice the carrots
into 1/8-inch slices and add to the bowl. Sprinkle with salt and toss
well. Let sit for 1 hour.
Place the garlic, peppercorns, cumin, cloves, 6 bay leaves, and the
fresh herbs in a blender jar. Add 1/4 cup of water and puree mixture..
Heat the oil in a saucepan. Add the blended mixture and the onions. Cook
over medium heat until the onions are translucent. Strain the chiles and
carrots and reserve the juice. Add the vegetables to the saucepan. Cook
for 10 minutes, stirring often. Add the reserved juice, vinegar, whole
cloves, thyme, sugar, and remaining whole bay leaves. Bring to a boil
and simmer for about 8 to 10 minutes. Cool and store.
--
"Not a shred of evidence exists in favor of the idea that life is
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Brendan Gill
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