Jalapenos con queso en vinagre (jalapenos wit

1 Servings

Ingredients

Quantity Ingredient
1 pounds Jalapeno Peppers
2 cups Vinegar
1 cup Vegetable oil
3 Carrots in slices
2 mediums Onions in slices
1 tablespoon Spices: Bay leaf, oregano Thyme, sweet marjoram
Cheese*

Directions

*Cheese: the cheese need to be white, fresh and needs to resist the warm temperature without melting.

Peel the peppers like poblanos: roast in the flame of a stove and then put in a plastic bag for 20 min at least, then hold under water while peeling them. (This peeling is optional.) Cut one side of peppers and take out the seeds (keep one teaspoon of this seeds). Fill with a little amount of cheese and use a toothpick to close the peppers. In the vegetable oil fry the onion slices, carrot slices and the peppers just long enough to soften them. Add vinegar and spices and a teaspoon of seeds and let boil only 3 or 4 min. Let cool and keep in glass jars. You can use immediatly. The length of time you can keep these depends on the kind of cheese you use.

Variations: You can add cloves of garlic and cauliflower, or add the spices you like, if you add more ingredients you need also to add more vinegar and oil, the peppers and vegetables need to be covered with oil and vinegar. This recipe is a basic recipe, and you can make changes as you like.

Patricia Wriedt

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