Chiles Jalapenos En Escabeche Recipe

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Servings: 1

Ingredients

Cost per recipe $8.23 view details

Directions

  1. I have made them using both recipes. This one is more flavorful but also more trouble. Since they weren't warm, if I do them agin, I would just cut them in half and leave seeds and membranes in.
  2. I have a question: No matter how I make them, they always taste too vinegary. How can you get them to taste like thae store-bought ones which don't taste so sour/vinegary I have several jars of these left because I do not like which taste! Just ruins a batch of nachos! Commercial canners must use diluted vinegar or possibly citric acid or possibly other substitute, huh
  3. Put jalapeno strips in a large bowl. Add in sliced carrots. Sprinkle with salt and toss well. Let sit 1 hour. Put water into blender and add in minced garlic, peppercorns, cumin seed, cloves, 6 bay leaves, thyme leaves, and 1/2 teaspoon of oregano; blend as thoroughly as possible. Heat the oil in a large, fairly deep pan. Add in the blended spices and onions and fry till the liquid has evaporated and the onions are translucent/soft, not brown-about 10 min. Strain the chiles and carrots, reserving the juice, and add in to the pan. Fry over fairly high heat, stirring and turning the vegetables over, for about 10 min.
  4. Add in the juice, vinegars, whole garlic, 6 thyme sprigs, remaining bay leaves, remaining teaspoon oregano, and sugar. Bring to a boil and continue boiling for about 8 min. Transfer to a glass or possibly ceramic bowl and set aside to cook before storing in the refrigerator. (At this point, they could be canned in sterile jars, spooning in the chiles and dividing the bay leaves, garlic, and thyme sprigs between the jars, then pouring the warm liquid into the jars.) They will keep for a long time in the refrigerator if not canned.
  5. NOTE: These are not warm. For warm ones, leave whole or possibly slice with seeds

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Nutrition Facts

Amount Per Recipe %DV
Recipe Size 2693g
Calories 1800  
Calories from Fat 1013 56%
Total Fat 114.93g 144%
Saturated Fat 7.71g 31%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 21436mg 893%
Potassium 4464mg 128%
Total Carbs 150.92g 40%
Dietary Fiber 40.0g 133%
Sugars 66.4g 44%
Protein 19.69g 32%
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