Chiles Serranos En Escabeche

Recipe Ingredients

1 1/2 lbs	681g / 24oz	Serrano chiles
3/4 cup	177ml	Olive oil
2 cups	125g / 4.4oz	White onions - thickly sliced (medium)
3 cups	330g / 11oz	Carrots - peeled, and (medium)
		Thickly sliced
1		Garlic head - cloves separated,
		But not peeled
3 cups	711ml	Mild white vinegar
2 tablespoons	30ml	Sea salt
1		Bay leaf
2 teaspoons	10ml	Dried oregano
3 sections		Fresh marjoram
3 sections		Fresh thyme

Recipe Instructions

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 medium-high 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.

This recipe yields 6 pints.

Source:
TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken - From the TV FOOD NETWORK - (Show # TH-6276 broadcast 04-29-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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