Recipe - Pickled Chiles And Vegetables (Chiles En Escabeche)

One half pound Jalapenos
6 Carrots; peeled
2 tablespoon Salt
4 Cloves garlic; peeled
4 Peppercorns
One half teaspoon Whole cumin seeds
2 Whole cloves
8 small Bay leaves
2 Fresh sprigs of thyme
8 Fresh sprigs of oregano
1/3 cup Oil
2 lg Onions; cut into wedges
2 cup Apple cider vinegar
6 Garlic cloves; peeled
One half teaspoon Dried thyme
One half teaspoon Sugar

by Mimi Rippee

Remove the stems from the chiles, then cut each in quarters lengthwise.
Remove seeds and place in a large bowl. Slice the carrots into 1/8inch
slices and add to the bowl. Sprinkle with salt and toss well. Let sit for 1
hour.

Place the garlic, peppercorns, cumin, cloves, 6 bay leaves, and the fresh
herbs in a blender jar. Add One fourth cup of water and puree mixture.. Heat the
oil in a saucepan. Add the blended mixture and the onions. Cook over medium
heat until the onions are translucent. Strain the chiles and carrots and
reserve the juice. Add the vegetables to the saucepan. Cook for 10 minutes,
stirring often. Add the reserved juice, vinegar, whole cloves, thyme,
sugar, and remaining whole bay leaves. Bring to a boil and simmer for about
8 to 10 minutes. Cool and store.
Posted to CHILEHEADS DIGEST by Bret bhelge@clarkston.com on Jun 02, 1998