Serranos En Escabeche

Recipe Ingredients

1 1/2 lbs	681g / 24oz	Serrano or jalapeno chiles
3/4 cup	177ml	Olive oil
2 cups	125g / 4.4oz	White onions - cut into 1/2" slices (medium)
3 cups	330g / 11oz	Carrots - cut into 1/2" slices (medium)
1		Garlic head - separated into
		Cloves, but not peeled
2 cups	474ml	White wine vinegar
1/2 cup	118ml	Water
2 tablespoons	30ml	Salt
1		Bay leaf
1/2 teaspoon	2.5ml	Dried oregano - crumbled
3 sections		Fresh marjoram, leaves only - finely chopped
3 sections		Fresh thyme, leaves only - finely chopped

Recipe 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.

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

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