INGREDIENTS

INSTRUCTIONS

PER JAR
Date: Tue, 19 Mar 1996 16:48:05 -0600
From: Judy Howle <howle@EbiCom.net>
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 weren't 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
don't 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 Glen's MM Recipe
Archive, http://www.erols.com/hosey.

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