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Escabeche 01

This Escabeche 01 recipe uses Jalapeno Peppers, Vinegar, Oil, and Carrots Sliced. Save it, add the ingredients to your shopping list, and cook it tonight.

Illustrative photo

Ingredients

• 1 lb
• 3 cup
• 1/2 cup
• 8 oz

Method (preview)

1. 1

   Wash chiles and cut stems so they are no longer than 1/4 inch.

2. 2

   Cut a slit in each chile and place in bring made by dissolving 2 tbs salt in 3 cups water.

3. 3

   Let chiles stand in brine for 4 or 5 days and change brine two or three times a day.

4. 4

   On final day, drain chiles and rinse.

5. 5

   Combine vinegar, cloves, oregano, thyme, cinnamon stick and vinegar and boil until even in color, about 10 minutes.

6. 6

   Heat oil, add onions, carrots, garlic cloves and bay leaves and cook until onion and carrots are tender.

7. 7

   Add boiling vinegar to cover and seal.

8. 8

   Let stand in a cool place at least 2 weeks before using to let flavors blend.