Chiles En Vinagre Recipe By Tasty Recipes

CHILES EN VINAGRE

Steps:

• Heat oil in a large saucepan (avoid aluminum) and toss the chiles, carrots, onions and red pepper for two minutes each (or in whatever order suits you, and don't have the oil too hot), removing them from the heat and setting them aside in a bowl until they are all done. (You may need to add more oil as you go along) At this point I also add half the garlic, cooked until it is about to turn brown, before adding to the above bowl. Slowly add the vinegar, herbs, seasoning, the rest of the garlic and the sugar to the remaining oil in the pan, and boil until the liquid is reduced by one-third [I have no idea why this is necessary]. Pour the boiling liquid over the vegetables, and allow to cool uncovered. When cold, transfer to clean jars and seal. Refrigerate once jar is open. For variation, I have experimented with less carrots, more than one (bell) pepper (yellow) and added cauliflower, with success. I recommend that you don't over-cook the vegetables, and refrigerate the finished product within a day (ie. before you open the jar)- this ensures that the everything stays crispy and crunchy (especially the carrots which otherwise seem to develop a mushy texture). This is quite a sharp (acidic) recipe - but I like it and so does anyone who tries it! (And it is certainly better than the over salted commercial pickled chiles). Its quite interesting to notice the Jalapenos change from dark to pale green as they pickle.

CHILES EN VINAGRE RECIPE BY TASTY

Steps:

• Put oil in pan, add garlic, bay leaf, peppercorn, Mexican oregano, cumin seeds
• Saute briefly
• Add sliced jalapeños and slide carrots and sauté it more
• Add water, apple cider vinegar, white vinegar, salt
• Let it boil for a couple of minutes and then transfer to jars - throw in fridge.
• Enjoy!

CHILES EN VINAGRE(PICKLED CHILES)

Steps:

• Rinse the chiles, and pierce them with a fork; set aside.
• Place the vinegar, 1 tbls. salt, oregano, bay leaves, peppercorns, clove, giinger, cinnamon, thyme, marjoram, and lime zest into a medium saucepan and bring to a boil over high heat. Boil pickling liquid for 5 minutes, then add chiles and boil for 3 more minutes. Drain the chiles in a colander set over a bowl. Strain pickling liquid through a sieve into a large glass jar(or ceramic), discarding the solids. Discard the herbs from the chiles and add chiles to the pickling liquid.
• Heat the oil in a skillet over medium high heat. Add onions and garlic and cook until browned, 10-15 minutes. Add the onions to jar with chiles.
• Set the jar aside to let pickling liquid cool. Adjust seasonings now. Cover the jar and refrigerate for at least 24 hours. Chiles will keep, covered and refrigerated, for up to 2 weeks.
• Or you may can:.
• Place chiles and whatever vegetables you may be adding in sterile canning jars and seal. Process in a hot water bath for 10 minutes.

CHILES SERRANOS EN ESCABECHE

Steps:

• Wash the chiles, leaving the stems intact. Cut a cross in the tip of each chile so the vinegar can penetrate.
• In a large heavy skillet, over a mediumhigh heat, heat the olive oil until it smokes. Reduce the heat to medium and add the onions, chiles, carrots, and garlic. Cook for about 10 minutes, stirring from time to time. Add the vinegar, salt, bay leaves, oregano, marjoram, and thyme. Bring to a boil. Reduce the heat and simmer for 5 minutes longer.
• Pack 6 sterilized pint jars with the chile mixture, top with the vinegar, and seal. Process according to USDA guidelines.