| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Niger |
Toohot08 |
6 |
servings |
INGREDIENTS
| 1 1/2 |
lb |
Serrano or jalapeno chiles |
| 3/4 |
c |
Olive oil |
| 2 |
md |
White onions; cut into 1/2" slices |
| 3 |
md |
Carrots; cut into 1/2" slices |
| 1 |
|
Garlic head; separated into |
|
|
Cloves; but not peeled |
| 2 |
c |
White wine vinegar |
| 1/2 |
c |
Water |
| 2 |
tb |
Salt |
| 1 |
|
Bay leaf |
| 1/2 |
ts |
Dried oregano; crumbled |
| 3 |
|
Sprigs Fresh marjoram; leaves only, finely chopped |
| 3 |
|
Sprigs Fresh thyme; leaves only, finely chopped |
INSTRUCTIONS
Wash the chiles, leaving the stems intact. Cut a very shallow cross in the
tip of each so that the vinegar can penetrate. In a large deep skillet,
preferably cast-iron, heat the olive oil over high heat until it is
smoking. Reduce the heat to medium and throw in the chiles, onions,
carrots, and garlic. Saute for about 10 minutes, turning the vegetables
over occasionally. Add the vinegar, water, salt, and all the herbs, reduce
the heat to medium-low and simmer for 5 minutes more. Transfer the
vegetables to a very clean crock or deep bowl and pour the vinegar mixture
over them. Cool to room temperature, then cover tightly and refrigerate for
up to 1 week. (If desired, sterilize 6 pint jars according to the
manufacturers instructions, fill and seal them for longer keeping.) This
recipe yields 6 pints.
Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken
From the TV FOOD NETWORK - (Show # TH-6247 broadcast 04-11-1997) Downloaded
from their Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
04-17-1997
Recipe by: Susan Feniger and Mary Sue Milliken
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