Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Fresh chiles
(jalapenos or serranos)
Carrots
Cauliflower
Onions
Garlic -- (1/4 head per
Jar)
Spices in each jar:
1 Whole bay leaf -- up to 2
Leaves
2 Cloves garlic
2 Whole peppercorns -- up to
1 Little piece cinnamon
1/4 ts Mustard seed
Salt
White vinegar
(1/2 gallon for 8 1-pint
Jars)
In response to the question how to preserve Jalapenos
(or any other chile). The following is the recipe I
obtained originally from my cooking class in high
school in Mexico, but I made some modifications
because the chiles were allways too cooked. As to how
tro dry chiles, that is a question that can be
answered only by experimenting, since as a mexican I
am use to find any kind of chiles any time in the
market very cheap, and I would think most of the
mexicans wouldn't know how to dry them.... Any way, I
have a very good recipe for chipotles (dry jalapenos)
once I am able to understand how this system works...
Please note that I don't give the exact amounts
because they would vary depending on what you want to
get, but keep in mind that the important thing always
would be the spices.
Slice the carrots in rounds. Brake the coliflower in
small pieces and cut the onions in chunks. I cut
garlics in such a way that the teeth? are in halfs. I
like to use entire chiles but I always punch them with
a toothpick, so the flavor comes out. If you want you
can slice them in longitudinal cuts, which is the
traditional way. I heat a little bit of oil (like 3 or
4 tablespoons) and place all the vegetables at the
same time and mix everything until all the vegetables
are covered with a thin layer of oil. Then I fill the
jars with the vegetables (the jars by then already
have the spices and salt). Apart, I heat the vinegar
and when it is boiling I pour it over the vegetables.
I close the jars (following the traditional preserving
instructions) and let them boil closed for 15 minutes.
I let stand the pickles for at least a week. Before
coming to the states I preserved in this way like 5
jars with only fresh "piquin chiles" and I have been
using them for the last year, by adding here the
vegetables, this works wonderful, because we have had
very flavorful picles for long time. I hope you enjoy
this recipe.
