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Chiles Jalapenos en Escabeche

Ease of Preparation: Moderate

Preparation Time: 5 min
plus cool-down time

Cook Time: 10 min

Servings: 18

Recipe By: Daniel Hoyer

From:  Culinary Mexico
Used with permission of Gibbs Smith

Other Appetizers & Snacks
Other Mexican

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Chiles Jalapenos en Escabeche

Pickled Jalapeno Chiles

1  white onion, peeled and quartered
1  carrot, peeled and sliced
6  cloves garlic, peeled
5  bay leaves, toasted
1 teaspoon coriander seeds, toasted
1 teaspoon whole black pepper, lightly toasted
2  sprigs oregano or 1 tablespoon toasted Mexican oregano
2  sprigs {thyme} or 1 tablespoon dried thyme
3 tablespoons kosher salt or 3 tablespoons sea salt
1/3 cup sugar
1  quart apple cider vinegar
1  pint distilled white vinegar
1 cup cool water
1 pound whole fresh jalapeno chiles (about 18 depending on size), rinsed well and dried
Place all ingredients except the chiles and the water in a nonreactive pot and heat to boiling.

Remove from the heat and add the cool water.

Stir in the chiles and allow to cool to room temperature.

Place in a glass or other nonreactive container, seal well, and refrigerate for 48 hours.

Stir well, taste, and add additional salt if needed.

Store tightly covered in the refrigerator.
Nutrition Facts
As prepared, each serving contains 10 calories, 0g total fat, 0mg cholesterol, 220mg sodium, 3g total carbohydrate and 0g protein.

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