Chiles En Vinagrepickled Chiles Recipes

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CHILES SERRANOS EN ESCABECHE



Chiles Serranos en Escabeche image

Provided by Food Network

Categories     side-dish

Yield 6 pints

Number Of Ingredients 11

1 1/2 pounds Serrano chiles
3/4 cup olive oil
2 medium white onions, thickly sliced
3 medium carrots, peeled and thickly sliced
1 head garlic, cloves separated but not peeled
3 cups mild white vinegar
2 tablespoons sea salt
1 bay leaf
2 teaspoons dried oregano
3 sprigs fresh marjoram
3 sprigs fresh thyme

Steps:

  • Wash the chiles, leaving the stems intact. Cut a cross in the tip of each chile so the vinegar can penetrate.
  • In a large heavy skillet, over a mediumhigh heat, heat the olive oil until it smokes. Reduce the heat to medium and add the onions, chiles, carrots, and garlic. Cook for about 10 minutes, stirring from time to time. Add the vinegar, salt, bay leaves, oregano, marjoram, and thyme. Bring to a boil. Reduce the heat and simmer for 5 minutes longer.
  • Pack 6 sterilized pint jars with the chile mixture, top with the vinegar, and seal. Process according to USDA guidelines.

CHILES EN VINAGRE(PICKLED CHILES)



Chiles En Vinagre(Pickled Chiles) image

The traditional vegetables-carrots, cauliflower florets, zucchini, and jicama-may be added to this HOT pickle!

Provided by Sharon123

Categories     Onions

Time 40m

Yield 8 cups

Number Of Ingredients 15

2 lbs serrano chilies
6 cups cider vinegar
salt
1 teaspoon dried oregano
4 bay leaves
3 black peppercorns
1 clove
1/8 teaspoon ground ginger
1/8 teaspoon ground cinnamon
3 sprigs fresh thyme
3 sprigs fresh marjoram
1 lime, zest of, grated
2 tablespoons vegetable oil
2 medium white onions, peeled, sliced
6 garlic cloves, peeled

Steps:

  • Rinse the chiles, and pierce them with a fork; set aside.
  • Place the vinegar, 1 tbls. salt, oregano, bay leaves, peppercorns, clove, giinger, cinnamon, thyme, marjoram, and lime zest into a medium saucepan and bring to a boil over high heat. Boil pickling liquid for 5 minutes, then add chiles and boil for 3 more minutes. Drain the chiles in a colander set over a bowl. Strain pickling liquid through a sieve into a large glass jar(or ceramic), discarding the solids. Discard the herbs from the chiles and add chiles to the pickling liquid.
  • Heat the oil in a skillet over medium high heat. Add onions and garlic and cook until browned, 10-15 minutes. Add the onions to jar with chiles.
  • Set the jar aside to let pickling liquid cool. Adjust seasonings now. Cover the jar and refrigerate for at least 24 hours. Chiles will keep, covered and refrigerated, for up to 2 weeks.
  • Or you may can:.
  • Place chiles and whatever vegetables you may be adding in sterile canning jars and seal. Process in a hot water bath for 10 minutes.

Nutrition Facts : Calories 119.6, Fat 4, SaturatedFat 0.5, Sodium 21.6, Carbohydrate 12.9, Fiber 4.7, Sugar 6.5, Protein 2.4

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