Receta Chilies Jalapenos En Escabeche

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Ingredientes

Cost per recipe $3.35 view details

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.

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Nutrition Facts

Amount Per Recipe %DV
Recipe Size 1465g
Calories 1378  
Calories from Fat 976 71%
Total Fat 110.49g 138%
Saturated Fat 8.35g 33%
Trans Fat 2.81g  
Cholesterol 0mg 0%
Sodium 205mg 9%
Potassium 2469mg 71%
Total Carbs 68.32g 18%
Dietary Fiber 12.8g 43%
Sugars 33.6g 22%
Protein 9.85g 16%
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