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Name: Chiles Jalapenos En Escabeche #1
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: American
Ingredients: 10 Cloves garlic peeled; 1/3 c Water; 1/2 c Safflower oil; 10 Peppercorns; 1/8 ts Dried thyme; 8 Bay Leaves; 1 1/2 ts Dried oregano Mexican if available; 1/2 ts Sugar or brown sugar; 3 tb Salt (no iodine-sea salt is best); 1 1/2 lb Carrots trimmed; 1 ts Cumin seed; 2 Sprigs fresh thyme; leaves; 1 lb White onions cut into 8; 1/2 ts Dried thyme; 5 Cloves garlic peeled; 3 c Mild vinegar; 1 lb Jalapenos rinsed, stemmed; 4 Cloves; 6 Sprigs fresh thyme; 1 c Strong vinegar

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INGREDIENTS

10 Cloves garlic ; peeled
1/3 c Water
1/2 c Safflower oil
10 Peppercorns
1/8 ts Dried thyme
8 Bay Leaves
1 1/2 ts Dried oregano ; Mexican if available
1/2 ts Sugar ; or brown sugar
3 tb Salt ; (no iodine-sea salt is best)
1 1/2 lb Carrots ; trimmed
1 ts Cumin seed
2 Sprigs fresh thyme; leaves
1 lb White onions ; cut into 8
1/2 ts Dried thyme
5 Cloves garlic ; peeled
3 c Mild vinegar
1 lb Jalapenos ; rinsed, stemmed
4 Cloves
6 Sprigs fresh thyme
1 c Strong vinegar

Servings

INSTRUCTIONS

Date: Tue, 19 Mar 1996 16:48:05 -0600 From: Judy Howle I have made them using both recipes. This 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? From: Diane Kennedy, from the April, 1996 issue of Food and Wine. Put jalapeno strips in a large bowl. Add sliced carrots. Sprinkle with salt and toss well. Let sit 1 hour. Put water into blender and add chopped garlic, peppercorns, cumin seed, cloves, 6 bay leaves, thyme leaves, and 1/2 tsp. of oregano; blend as thoroughly as possible. Heat the oil in a large, fairly deep pan. Add the blended spices and onions and fry until the liquid has evaporated and the onions are translucent, not brown-about 10 minutes. Strain the chiles and carrots, reserving the juice, and add to the pan. Fry over fairly high heat, stirring and turning the vegetables over, for about 10 minutes. Add the juice, vinegars, whole garlic, 6 thyme sprigs, remaining bay leaves, remaining tsp. oregano, and sugar. Bring to a boil and continue boiling for about 8 minutes. Transfer to a glass or ceramic bowl and set aside to cook before storing in the refrigerator. (At this point, they could be canned in sterile jars, spooning in the chiles and dividing the bay leaves, garlic, and thyme sprigs between the jars, then pouring the hot liquid into the jars.) They will keep for a long time in the refrigerator if not canned. NOTE: These are not hot. For hot ones, leave whole or slice with seeds CHILE-HEADS DIGEST V2 #271 From the Chile-Heads recipe list. Downloaded from Glens MM Recipe Archive, G Internet.

NOTES

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Chiles Jalapenos En Escabeche #1

10 Cloves garlic peeled
1/3 c Water
1/2 c Safflower oil
10 Peppercorns
1/8 ts Dried thyme
8 Bay Leaves
1 1/2 ts Dried oregano Mexican if available
1/2 ts Sugar or brown sugar
3 tb Salt (no iodine-sea salt is best)
1 1/2 lb Carrots trimmed
1 ts Cumin seed
2 Sprigs fresh thyme; leaves
1 lb White onions cut into 8
1/2 ts Dried thyme
5 Cloves garlic peeled
3 c Mild vinegar
1 lb Jalapenos rinsed, stemmed
4 Cloves
6 Sprigs fresh thyme
1 c Strong vinegar

Date: Tue, 19 Mar 1996 16:48:05 -0600    From: Judy Howle <howle@EbiCom.net>  I have made them using both recipes.  This 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?    From: Diane Kennedy, from the April, 1996 issue of Food and Wine.    Put jalapeno strips in a large bowl. Add sliced carrots.  Sprinkle with  salt and toss well. Let sit 1 hour. Put water into blender and add chopped  garlic, peppercorns, cumin seed, cloves, 6 bay leaves, thyme leaves, and  1/2 tsp. of oregano; blend as thoroughly as possible. Heat the oil in a  large, fairly deep pan. Add the blended spices and onions and fry until the  liquid has evaporated and the onions are translucent, not brown-about 10  minutes. Strain the chiles and carrots, reserving the juice, and add to the  pan.  Fry over fairly high heat, stirring and turning the vegetables over,  for about 10 minutes.    Add the juice, vinegars, whole garlic, 6 thyme sprigs, remaining bay  leaves, remaining tsp. oregano, and sugar. Bring to a boil and continue  boiling for about 8 minutes. Transfer to a glass or ceramic bowl and set  aside to cook before storing in the refrigerator. (At this point, they  could be canned in sterile jars, spooning in the chiles and dividing the  bay leaves, garlic, and thyme sprigs between the jars, then pouring the hot  liquid into the jars.) They will keep for a long time in the refrigerator  if not canned. NOTE: These are not hot. For hot ones, leave whole or slice  with seeds    CHILE-HEADS DIGEST V2 #271    From the Chile-Heads recipe list.  Downloaded from Glens MM Recipe  Archive, G Internet.

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Nutrition

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Serving Size: 1 Serving (2935g)
Recipe Makes: 1

Calories: 2396
Calories from Fat: 1149 (48%)

Amt Per Serving		% DV

	Total Fat 127.7g	170 %
	Saturated Fat 11.3g	56 %
	Monounsaturated Fat 18.7g
	Polyunsanturated Fat 88.3g
Cholesterol 0mg		0 %
Sodium 658.9mg		23 %
Potassium 6411mg		169 %
Total Carbohydrate 293.3g		86 %
	Dietary Fiber 98.4g	394 %
	Sugars, other 194.9g
Protein 41.2g		59 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 2396

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