Chiles en Escabeche (pickled chiles)

August 11, 2006

Chiles en Escabeche (pickled chiles)

Amy Valdes Schwemm, Tucson CSA

Fresh chiles (fleshy types with thin skins like jalapeno, serrano, and güeros/yellow hots are better than long chiles with thinner walls)
Vinegar, cider or distilled
Salt, non-iodized

Mexican oregano

Cut slices of onion, garlic and carrot. Chiles can be left whole with stems, or seeded and sliced. Mix vinegar and water in equal parts, making enough to easily cover chiles. Put solution in a non-reactive pot with 1 teaspoon salt for each cup of solution. Bring this brine to a boil and cook veggies for 1 to 3 minutes (more time for whole chiles, less for sliced). Do not let chiles get soft! Remove from heat and let cool. Put in jars, making sure the chiles stay submerged in brine, and refrigerate. They will keep up to a year.

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