Chiles en vinagre / Jalapenos en escabeche / Pickled jalapenos
TILAPIA ESCABECHE!!! by Kuya Fern's Cooking
Ingredients
- 12 jalapenos
- 4 carrots
- 2 onions
- 6 peeled cloves of garlic
- 1 tbsp dry oregano
- 4 branches fresh or dry thyme
- 4 cloves
- 5 bay leaves
- 6 whole black peppers or 3/4 tsp of pepper
- Salt to taste or 1 tsp of salt
- 1 tsp sugar (optional) to take away acidity
- 1/2 cup Apple cider vinegar
- 1/2 cup white vinegar or 1 cup of either of the 2
- 1 cup water (water is same amount of vinegar used)
Steps / How to Make
In large heated pot cover bottom with olive oil to saute vegetables. Med heat.
Saute carrots for 2 to 3 min
Add jalapenos and mix well for about a min.
Add garlic and onions and continue stirring for 2 min.
When the onions change color add liquids.
Add vinegar and mix well
Add water mix well
Add all spices mix well
Cook on med heat stirring occasionally for approximately 1 min or until the jalapenos start to change color. You can cover to speed up the process a little.
Once jalapenos changed color to a darker color turn off heat.
Add salt to taste mix well
Add sugar mix well (optional)
Remove from stove and let it sit stirring occasionally for about a hour.
Once room temperature jar it and put in refrigerator and serve 24 hrs later.
Cookpad by Danny Vallejo