| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Spanish |
|
1 |
Servings |
INGREDIENTS
|
|
Chiles |
|
|
Onions; sliced |
|
|
Garlic; in cloves |
|
|
Cloves |
|
|
Peppercorns |
| 1 |
|
Bay leaf (up to 2) |
|
|
Salt |
|
|
Piloncillo (best translation: "chunk" brown sugar, Mexican-style) |
|
|
Vinegar |
|
|
Cooking oil (unspecified; corn oil, soybean oil, cottonseed oil, rapeseed, etc. should be OK. Olive oil may be a little too strong-flavored, but what-the-hey. Post your findings.) |
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
<jguad1@mer.cioe.com> on Aug 26, 1997
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