Jul 11, 2004, 9:34 AM
Post #2 of 2
I've made Jalapeños en Escabeche a few times over the years. I got this from a much-loved paperback Mexican cookbook, "Mexican Cooking", published by the Californnia Culinary Academy, and previously by ORTHO Chemical Company!
The following is a rough outline:
small chunks of onion
1/2 tsp salt per pint
1 clove of garlic, minced, per pint
•1 Prick or slash each chile in several places, Pack into clean canning jars. add a few carrot and onion chunks. Add salt and garlic.
•2 Cover ingredients with equal amouts of vinegar and water, leaving 1/8 inch of head space. Top with a thin layer of oil.
Wipe jar rim clean with a damp cloth. Adjust lids a rings. Process in a simmering water bath at 170º Farenheit.
Now I realize that this is NOT the recipe I have used. My fave was a bit more complicated. The slashed chiles were lightly fried in hot vegetable oil until the skins began to blister. The carrots, onions and whole garlic cloves were added, and boiling vinegar-water mixed with the salt, PLUS a bay leaf, whole allspice, etc, were dropped in.
The peppers, onion, spices were packed into the sterilized jars, the vinegar mix poured in wiped and sealed. I'm not at all sure if I processed them further. I do recall that they kept a long, long time. (I think that a fresher, crunchier texture is desireable, rather than softer and well-cooked.)
Anonimo is not responsible for any health risks incurred due to the processing or non-processing of this product; nor for the dire results of over eating said chile product.