| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Pickles |
1 |
Servings |
INGREDIENTS
| 1 1/2 |
lb |
Chiles Serranos (or chiles Jalapenos) |
| 3/4 |
c |
Olive oil |
| 2 |
md |
White onions; peeled, thickly sliced |
| 3 |
md |
Carrots; scraped, thickly sliced |
| 1 |
|
Head garlic; cloves separated but not peeled |
| 3 |
c |
Mild vinegar (probably best to use 2.5 c. vinegar and 1/2 c. water) |
| 2 |
tb |
Salt; not iodized (which adversely affects pickle color) |
| 1 |
|
Bay leaf (2-3 in Mexico) |
| 1/2 |
ts |
Oregano |
| 1/4 |
ts |
Marjoram; dried -or- |
| 3 |
|
Sprigs fresh marjoram |
| 1/4 |
ts |
Thyme; dried -or- |
| 3 |
|
Sprigs fresh thyme |
INSTRUCTIONS
Date: Tue, 19 Mar 1996 12:21:54 -0800
From: Brent Thompson <brent@hplbct.hpl.hp.com>
Recipe from the Regional Cooks of Mexico, Diana Kennedy
Wash the chiles, leaving the stems intact. Cut a cross in the tip end of
each chile so the vinegar can penetrate.
Heat the oil until it smokes, then reduce the heat and add the onions and
garlic and fry over medium heat for about 2 minutes, turning from time to
time. Add the carrots and fry another 2 minutes. Then add the chiles and
continue frying another 6 minutes (only 10 minutes frying in total), still
turning from time to time.
[The original of the above paragraph didn't result in carrots and chiles
having as nice (firm) a texture as desired, in my opinion: Heat the oil
until it smokes, then reduce the heat and add the onions, chiles, carrots,
and garlic, and fry over medium heat for about 10 minutes, turning from
time to time.]
Add the vinegar, salt, and herbs, and bring to a boil. Lower heat and
simmer 5 minutes. [Note: 3 C. vinegar was insufficient to cover all the
veggies after I packed them into jars; about 4 C. total was needed -- bct.]
Pack 6 sterilized pint jars with the chiles, vegetables, and herbs, top
with the vinegar, then seal.
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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