Chilis en escabeche with oregano

1 batch

Ingredients

Quantity Ingredient
¾ cup White wine vinegar
2 cups ;Water
1 teaspoon Salt
½ teaspoon Sugar
4 mediums Sweet peppers; red and green plus yellow and purple, if available
3 Or 4 jalapenos
2 Hot red cherry peppers
1 large Sweet onion
2 tablespoons Olive oil
2 tablespoons Coarsely chopped fresh oregano leaves

Directions

Bring the vinegar, water, salt and sugar to a boil in a noncorrodible saucepan. Make sure that sugar and salt are dissolved and remove the liquid from the heat.

Stem and seed the sweet peppers and chilis. Cut the sweet peppers into lengthwise strips about ¼" wide. Cut the chilis into lengthwise slivers. Peel the onion and cut it into lengthwise slivers.

Put the vegetables in a glass or stainless bowl; pour the pickling liquid over them. Mix in olive oil and oregano. Cover the bowl and marinate in the refrigerator for 3 hours before serving. Drain liquid from the escabeche before serving or storing. Serve at cool room temperature.

Yield: 4 to 6 servings.

Dille writes: "A big platter of colorful, taste-tingling chilis and peppers is a very southwestern way to brighten and lighten a meal of meat and masa. These accompany filling dishes such as adovados (red chili stews), beans, enchiladas, burritos, chorizo and grilled meats very well. This is a fresh, light escabeche, with less vinegar than usual. The escabeche may be prepared ahead and kept refrigerated for two or three days. Its character then will be different from when it is served fresh, but it is still good. If red hot cherry peppers are not available, add an extra serrano and jalapeno.

From Carolyn Dille's "Chilis and Herbs" article in "The Herb Companion." Aug./Sept. 1989, Vol. 1, No. 6. Pg. 19. Typed for you by Cathy Harned. Submitted By CATHY HARNED On 11-29-94

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