Chipotles En Escabeche ("s-cob-etch-eh")
| 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
A Message from our Provider:
“Forgive your enemies – it messes with their heads!”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 60
Calories From Fat: 2
Total Fat: <1g
Cholesterol: 0mg
Sodium: 296.8mg
Potassium: 213.9mg
Carbohydrates: 14g
Fiber: 2.4g
Sugar: 5.2g
Protein: 1.8g