Serranos En Escabeche Recipes

MEXICAN PICKLED PEPPERS

Steps:

• Cut the stems off the chiles then slice the chiles in quarters lengthwise. Leave the seeds and veins.
• Chop the onion into 1/2" pieces.
• Cut the carrot into 1/4" rounds.
• Coarsely chop the garlic.
• Layer the vegetables and the spices in the canning jar.
• Cover the vegetables completely with apple cider vinegar. Put the lid on the jar.
• Place the jar in the refrigerator. Every three days give the jar a gentle shake to ensure that the vegetables cure evenly.

SERRANOS EN ESCABECHE

Steps:

• Wash the chiles, leaving the stems intact. Cut a very shallow cross in the tip of each so that the vinegar can penetrate. In a large deep skillet, preferably cast iron, heat the olive oil over high heat until it is smoking. Reduce the heat to medium and throw in the chiles, onions, carrots, an garlic. Saute for about 10 minutes, turning the vegetables over occasionally. Add the vinegar, water, salt, and all the herbs, reduce the heat o medium-low and simmer for 5 minutes more. Transfer the vegetables o a very clean crock or deep bowl and pour the vinegar mixture over them. Cool to room temperature, then cover tightly and refrigerate for up to 1 week.

CHILES SERRANOS EN ESCABECHE

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.