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Receta Chiles Jalapenos En Escabeche
by Global Cookbook

Chiles Jalapenos En Escabeche
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Ingredientes

  • 1 lb Jalapenos, rinsed, stemmed cut into 4 lengthwise pcs, and seeds removed
  • 1 1/2 lb Carrots, trimmed and scraped, sliced diagonally about 1/8" thick
  • 3 Tbsp. Salt (no iodine-sea salt is best)
  • 1/3 c. Water
  • 5 x Cloves garlic, peeled and roughly minced
  • 10 x Peppercorns
  • 1 tsp Cumin seed
  • 4 whl cloves
  • 8 x Bay leaves
  • 2 sprg fresh thyme, leaves
  • 1/8 tsp Dry thyme
  • 1 1/2 tsp Dry oregano, Mexican if possible
  • 1/2 c. Safflower oil
  • 1 lb White onions, cut into 8 pcs
  • 3 c. Mild vinegar
  • 1 c. Strong vinegar
  • 10 x Cloves garlic, peeled
  • 6 sprg fresh thyme sprigs or possibly
  • 1/2 tsp Dry thyme
  • 1/2 tsp Sugar or possibly brown sugar

Direcciones

  1. I have made them using both recipes. This one is more flavorful but also more trouble. Since they weren't warm, if I do them agin, I would just cut them in half and leave seeds and membranes in.
  2. 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 which don't taste so sour/vinegary I have several jars of these left because I do not like which taste! Just ruins a batch of nachos! Commercial canners must use diluted vinegar or possibly citric acid or possibly other substitute, huh
  3. Put jalapeno strips in a large bowl. Add in sliced carrots. Sprinkle with salt and toss well. Let sit 1 hour. Put water into blender and add in minced garlic, peppercorns, cumin seed, cloves, 6 bay leaves, thyme leaves, and 1/2 teaspoon of oregano; blend as thoroughly as possible. Heat the oil in a large, fairly deep pan. Add in the blended spices and onions and fry till the liquid has evaporated and the onions are translucent/soft, not brown-about 10 min. Strain the chiles and carrots, reserving the juice, and add in to the pan. Fry over fairly high heat, stirring and turning the vegetables over, for about 10 min.
  4. Add in the juice, vinegars, whole garlic, 6 thyme sprigs, remaining bay leaves, remaining teaspoon oregano, and sugar. Bring to a boil and continue boiling for about 8 min. Transfer to a glass or possibly 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 warm liquid into the jars.) They will keep for a long time in the refrigerator if not canned.
  5. NOTE: These are not warm. For warm ones, leave whole or possibly slice with seeds