Receta Chilies Jalapenos En Escabeche
Ingredientes
|
|
Direcciones
- Wash chilies and cut stems so they are no longer than 1/4 inch. Cut a slit in each chili and place in bring made by dissolving 2 tbsp salt in 3 c. water.
- Let chilies stand in brine for 4 or possibly 5 days and change brine two or possibly three times a day. On final day, drain chilies and rinse.
- Combine vinegar, cloves, oregano, thyme, cinnamon stick and vinegar and boil till even in color, about 10 min.
- Heat oil, add in onions, carrots, garlic cloves and bay leaves and cook till onion and carrots are tender. In a warm, sterilized 1-qt jar, make layers of onion mix and chilies till jar is filled, starting and ending with onion mix. Add in boiling vinegar to cover and seal. Let stand in a cold place at least 2 weeks before using to let flavors blend.