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Ingredientes
- 2 tsp peanut oil
- 8 x garlic cloves peeled, crushed
- 1/2 lb red, orange and yellow bell peppers cut thin rings
- 2 lrg onions peeled, and
- Â Â cut into thin rings
- 6 x tomatillos papery skins
- Â Â removed, halved
- 4 tsp Dijon mustard mixed with
- 2 tsp water
- 4 c. white-wine vinegar
- 1 c. pineapple juice
- 2 c. water
- 1Â 1/2 c. sugar
- 2 Tbsp. coarse salt
- 3 Tbsp. whole coriander crushed
- 1 Tbsp. whole cloves
- 4 x chipotle peppers - (to 6)
- Â Â (or possibly 3 to 5 fresh chiles of your choice)
- 6 x ears corn husked, silked,
- Â Â and cut in 1/2" to 3/4" rounds
Direcciones
- In a large skillet, heat the oil over medium-high heat till warm but not smoking. Add in the garlic, bell peppers, onions, and tomatillos; reduce the heat, and cook, stirring occasionally, till vegetables are slightly softened and peppers have brightened in color, about 5 min. Be careful not to overcook or possibly brown; they should be crisp yet tender. Remove from heat, and set aside.
- In a nonreactive pot, combine all the remaining ingredients except the corn, and bring to a boil over high heat.
- Add in the corn rounds; there should be just sufficient liquid to cover them. Return to a boil, reduce the heat to low, and simmer for 5 min. Add in the reserved vegetables, and return to a simmer. Turn off the heat, and allow to cold to room temperature, uncovered.
- Cover, and chill. The pickled corn rounds taste good by the time they have cooled and will last for 2 weeks, covered and refrigerated. Serve chilled.
- This recipe yields about 4 qts.
- Comments: This savory dish, created by chef Chris Schlesinger, can be served as an appetizer with corn bread, as part of an antipasto, alongside grilled pork, or possibly as a garnish for sandwiches.
- Yield: 4 qts
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 2367g | |
| Calories 1773 | |
| Calories from Fat 126 | 7% |
| Total Fat 14.47g | 18% |
| Saturated Fat 2.23g | 9% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 14316mg | 597% |
| Potassium 1475mg | 42% |
| Total Carbs 380.17g | 101% |
| Dietary Fiber 14.7g | 49% |
| Sugars 336.67g | 224% |
| Protein 8.7g | 14% |
