Pickled Chiles and Vegetables (Chiles En Escabeche)

Ready in 1 hour

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Ingredients

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2 sprigs Fresh thyme
6 Carrots; peeled
4 Peppercorns
1/2 ts Sugar
4 Cloves garlic; peeled
1/2 ts Whole cumin seeds
2 c Apple cider vinegar
1/2 ts Dried thyme
2 tb Salt
8 sprigs Fresh oregano
1/3 c Vegetable oil
2 Cloves
8 sm Bay Leaves
2 lg Onions; cut into wedges
1/2 lb Jalapenos
6 Garlic; peeled

Original recipe makes 1

Servings  

Preparation

by Mimi Rippee Remove the stems from the chiles, then cut each in quarters lengthwise. Remove seeds and place in a large bowl. Slice the carrots into 1/8-inch slices and add to the bowl. Sprinkle with salt and toss well. Let sit for 1 hour. Place the garlic, peppercorns, cumin, cloves, 6 bay leaves, and the fresh herbs in a blender jar. Add 1/4 cup of water and puree mixture.. Heat the oil in a saucepan. Add the blended mixture and the onions. Cook over medium heat until the onions are translucent. Strain the chiles and carrots and reserve the juice. Add the vegetables to the saucepan. Cook for 10 minutes, stirring often. Add the reserved juice, vinegar, whole cloves, thyme, sugar, and remaining whole bay leaves. Bring to a boil and simmer for about 8 to 10 minutes. Cool and store. Posted to CHILE-HEADS DIGEST by Bret on Jun 02, 1998

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Calories Per Serving: 1291 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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