*  Exported from  MasterCook  *

                            PICKLED CHILIES

Recipe By     :
Serving Size  : 1    Preparation Time :0:00
Categories    : Condiments                       Mexican
               Vegetables

 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                       Oil
  1       lb           Jalapeno peppers --
                       Washed/dried
    1/4   c            Carrots -- sliced
  1       md           Onion -- sliced
                       Salt -- to taste
                       Garlic cloves -- peeled
  1       c            Vinegar
  1       c            Water
                       Olive oil

 Put 2 tbs. oil in a skillet and add washed and dried
 chilies. Cook only until skins blister.  Remove
 chilies and add carrots and onion and saute until
 tender/crisp. Peel and pack chilies in standing
 position in hot clean pint canning jars.  Add salt to
 taste; about 1/4 to 1/2 tsp. to each jar. Add 2 cloves
 garlic, 4-6 carrot slices and 2 onion slices. Heat
 equal parts of vinegar and water; pour mixture over
 chilies to within 1 inch of top of each jar. Insert a
 dinner knife on inside of filled jar to remove any
 bubbles; insert knife in middle of filled jars to
 remove bubbles there. This is done by moving the knife
 side to side. Add olive oil to within 1/2-inch of rim
 of each jar.  Cover with lids and caps and adjust.
 Process in hot water bath for 15 minutes. Remove jars
 and place on towels away from any drafts to drain. Let
 stand 30-45 minutes until lids seal. Test seals after
 allowed time by pressing lids.  If lids stay down they
 are sealed. If not, store those jars of pickles in
 refrigerator after they have cooled. Store sealed jars
 in pantry or under sink or in a cool, dark place.

 Recipe By     : Estella Gomez - Press Enterprise

 From: Steve Sanders <robsan19@popalex1.



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