Chipotles En Escabeche ("S-Cob-Etch-Eh")
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INGREDIENTS
- Piloncillo (best
- Cooking oil (unspecified;
- 1 Bay leaf (up to 2)
- Peppercorns
- Chiles
- Cloves
- Onions; sliced
- Garlic; in cloves
- Salt
- Vinegar
INSTRUCTIONS
(Also available in original Spanish; direct requests to me at jguad1@mer.cioe.com, as most list members appear to prefer misusing the English language.) Procedure: Rinse chiles. Simmer em, low heat, in just enough water to cover them, for about 15 minutes. Drain em. Add remaining ingredients: slices of onion, garlic, a few cloves, a few peppercorns, the bay leaf or two, salt to taste, and a "pinch" of piloncillo for a slight sweetening effect. Fill pot with enough VINEGAR and low-boil until other ingredients reach your desired level of done-ness, tenderness, etc. Before transferring into the pickling-jar-of-your-choice, add a bit of cooking oil. ("Bit" was my translation of the Spanish "chorro" which can mean "splash" or "squirt" or "dollop" if you will.) Posted to CHILE-HEADS DIGEST V4 #101 by Jesse Guadiana
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (14g) | ||
| Recipe Makes: 1 Servings | ||
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| Calories: 44 | ||
| Calories from Fat: 24 (55%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 2.7g | 4 % | |
| Saturated Fat 0.7g | 4 % | |
| Monounsaturated Fat 0.2g | ||
| Polyunsanturated Fat 0.9g | ||
| Cholesterol 0mg | 0 % | |
| Sodium 32.3mg | 1 % | |
| Potassium 151.8mg | 4 % | |
| Total Carbohydrate 8.4g | 2 % | |
| Dietary Fiber 4.6g | 19 % | |
| Sugars, other 3.8g | ||
| Protein 0.8g | 1 % | |
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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: 44
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