| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Mexican |
New, Imports |
1 |
Servings |
INGREDIENTS
| 4 |
|
Sprigs thyme |
| 4 |
|
Sprigs marjoram |
| 1 |
c |
Cider Vinegar |
| 1 |
c |
Ider vinegar |
| 2 |
ts |
Salt |
| 1 |
|
Cinnamon stick |
| 2 |
c |
Water |
| 8 |
|
Black peppercorns |
| 2 |
|
Bay leaves |
| 1 |
|
Fresh New Mexico red chile-; cut into rings |
|
|
Seeded, |
| 1 |
|
Red jalapeno,seeded,; cut into rings jalapeno,seeded,; cut into rings jalapeno,seeded,; cut into rings |
| 1 |
|
Green jalapeno, seeded,; cut into rings |
| 1/4 |
bn |
Cilantro leaves; chopped |
| 1 |
sm |
Red bell pepper,; seeded and diced |
| 1/2 |
c |
Diced celery |
| 1/2 |
|
Diced carrot |
| 1/2 |
c |
Diced red onion |
| 3 |
sm |
Serrano chiles,; sliced into fine |
|
|
Rings |
| 3/4 |
c |
Black eyed peas,; cooked until tender |
| 2 |
tb |
Extra-virgin olive oil |
|
|
Salt and pepper |
INSTRUCTIONS
Place the thyme and marjoram in a large stainless steel pan with the
vinegar, salt, cinnamon stick, water, peppercorns, and bay leaves. Bring to
a boil, reduce the heat, and simmer for 15 minutes. Strain and reserve the
liquid. To the liquid, add the New Mexican chiles, red and green jalapeno
rings, cilantro, bell pepper, celery, carrot, and simmer until the
vegetables are al dente, about 5 minutes. Add the onions and Serrano
chiles, simmer for 2 minutes. Using a spider, remove the vegetables and
place in a bowl along with the cooked black eyed peas. Reduce the liquid to
3 tablespoons. Transfer the liquid to the bowl with the vegetables. Add the
oil and season with salt and pepper.
Yield: 2 cups
Recipe By : ESSENCE OF EMERIL SHOW
Posted to MM-Recipes Digest V3 #263
Date: Thu, 26 Sep 1996 00:31:16 -0700
From: "Rowaan@ix.netcom.com" <rowaan@ix.netcom.com>
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