Chipotles en escabeche (\"s-cob-etch-eh\")

1 Servings

Ingredients

Quantity Ingredient
Chiles
Onions; sliced
Garlic; in cloves
Cloves
Peppercorns
1 Bay leaf (up to 2)
Salt
Piloncillo (best translation: \"chunk\" brown sugar, Mexican-style)
Vinegar
Cooking oil (unspecified; corn oil, soybean oil, cottonseed oil, rapeseed, etc. should be OK. Olive oil may be a little too strong-flavored, but what-the-hey. Post your findings.)

Directions

(Also available in original Spanish; direct requests to me at jguad1@..., as most list members appear to prefer misusing the English language.)

Procedure:

Rinse chiles. Simmer 'em, low heat, in just enough water to cover them, for about 15 minutes. Drain 'em.

Add remaining ingredients: slices of onion, garlic, a few cloves, a few peppercorns, the bay leaf or two, salt to taste, and a "pinch" of piloncillo for a slight sweetening effect.

Fill pot with enough VINEGAR and low-boil until other ingredients reach your desired level of done-ness, tenderness, etc.

Before transferring into the pickling-jar-of-your-choice, add a bit of cooking oil. ("Bit" was my translation of the Spanish "chorro" which can mean "splash" or "squirt" or "dollop" if you will.) Posted to CHILE-HEADS DIGEST V4 #101 by Jesse Guadiana <jguad1@...> on Aug 26, 1997

Related recipes