Chiles Jalapenos En Escabeche #2

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Chiles Jalapenos En Escabeche #2 Ingredients

Jalapeno peppers	1 -(up to)
1/3 c Salt	2 Cloves garlic
1 qt Water	1 Bay leaf
Onion	Some sauteed onion
Olive oil	Little oil
PER JAR	Hot white vinegar

Instructions for Chiles Jalapenos En Escabeche #2

Date: Tue, 19 Mar 1996 16:48:05 -0600 From: Judy Howle Subject: Chiles En Escabeche Message-ID: <199603192248.QAA00473@Edison> I have made them using both recipes. The first one is more flavorful but also more trouble. Since they werent hot, if I do them agin, I would just cut them in half and leave seeds and membranes in. 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 that do not taste so sour/vinegary? I have several jars of these left because I dont like that taste! Just ruins a batch of nachos! Commercial canners must use diluted vinegar or citric acid or other substitute, huh? By: Diane Kennedy, from the April, 1996 issue of Food and Wine. First, wash jalapeno peppers. Then make 2 -4 slits in each with a knife. Soak the chiles in salt water (1/3 cup salt to 1 Qt. water) for 24 hours. Rinse and dry chiles. Put in boiling water and let boil for about 3 minutes. Rinse in cold water. Drain. Cut up some onion and saute in a little olive oil. In each hot sterilized jar, place 1-2 cloves garlic, 1 bay leaf, some sauteed onion, and a little oil. Fill up the remaining space in the jar with hot white vinegar. Seal and process in boiling water bath 15 minutes or just use sterilized jars. Let "age" a few weeks before using. If you are not canning the jalapenos, use cold vinegar and refrigerate. CHILE-HEADS DIGEST V2 #271 From the Chile-Heads recipe list. Downloaded from Glens MM Recipe Archive, http://www.erols.com/hosey.

Main Ingredient: JalapenoCuisine: Uncategorized