Post by Granny Smith on Mar 27, 2008 11:30:06 GMT -5
Pickled Chiles with Other Vegetables
contributed by carla
3 T. vegetable oil
5 cloves garlic, peeled
1 medium carrot, peeled
12 jalapenos
1/2 medium onion, sliced 1/8" thick
1/2 c. cider vinegar
2 bay leaves
1 scant t. mixed dried herbs (such as thyme, oregano and marjoram)
4 black peppercorns, very coarsely ground
about 1/2 t. salt
Frying the vegetables. In a medium-size skillet, heat the vegetable oil over medium, add the whole garlic cloves and fry, stirring frequently, for about 3 minutes, until they are lightly browned; remove and set aside. Add the carrot, chiles and onion, and fry, stirring frequently, until the onion is translucent, about 5 minutes.
Simmering the chiles. Add 1/2 c. water, the browned garlic, vinegar, bay leaves, herbs, pepper and salt. Cover and simmer over medium-low heat for 8 to 10 minutes, until the carrot is barely tender and chiles are olive-green. Remove from the fire, pour into a noncorrosive container, cool and season with additional salt, if necessary. Cover and refrigerate for a day before using.
Makes 2 cups
contributed by carla
3 T. vegetable oil
5 cloves garlic, peeled
1 medium carrot, peeled
12 jalapenos
1/2 medium onion, sliced 1/8" thick
1/2 c. cider vinegar
2 bay leaves
1 scant t. mixed dried herbs (such as thyme, oregano and marjoram)
4 black peppercorns, very coarsely ground
about 1/2 t. salt
Frying the vegetables. In a medium-size skillet, heat the vegetable oil over medium, add the whole garlic cloves and fry, stirring frequently, for about 3 minutes, until they are lightly browned; remove and set aside. Add the carrot, chiles and onion, and fry, stirring frequently, until the onion is translucent, about 5 minutes.
Simmering the chiles. Add 1/2 c. water, the browned garlic, vinegar, bay leaves, herbs, pepper and salt. Cover and simmer over medium-low heat for 8 to 10 minutes, until the carrot is barely tender and chiles are olive-green. Remove from the fire, pour into a noncorrosive container, cool and season with additional salt, if necessary. Cover and refrigerate for a day before using.
Makes 2 cups