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Receta Chilies Jalapenos En Escabeche
by Global Cookbook

Chilies Jalapenos En Escabeche
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Ingredientes

  • 1 lb chilies, Jalapeno Salt Water
  • 3 c. Vinegar
  • 2 x Cloves
  • 1/4 tsp Oregano
  • 1 sm Cinnamon Stick -- piece
  • 1/4 tsp Ginger
  • 1/2 c. Oil
  • 1 med Onion
  • 8 ounce Carrots -- sliced
  • 1 head Garlic -- peeled
  • 4 x bay leaves

Direcciones

  1. 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.
  2. 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.
  3. Combine vinegar, cloves, oregano, thyme, cinnamon stick and vinegar and boil till even in color, about 10 min.
  4. 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.