JALAPENOS EN ESCABECHE (PICKLED JALAPENOS)
This recipe came from Too Many Chiles! Use any small hot pepper you want, just don't limit to jalapenos.
Provided by SimplyME
Categories Peppers
Time 1h
Yield 4 pints
Number Of Ingredients 9
Steps:
- In a pan, saute the chiles in the oil until the skin starts to blister.
- Add the onion and carrots and heat for an additional minute.
- Add 2 cloves and 3 peppecorns to bottom of each of the jars.
- Pack the chile mixture into sterilized pint jars leaving 1/2-inch head space.
- Add 2 cloves and 1 teaspoon salt to each of the jars.
- In a pan, combine the vinegar and water and bring to a boil.
- Pour over the chiles.
- Seal and process the jars in a boiling water bath for 15 minutes.
- Store for 4 weeks in cool, dark place.
- I always add more peppercorns and garlic to each jar.
Nutrition Facts : Calories 232, Fat 14.1, SaturatedFat 2, Sodium 7115.6, Carbohydrate 18.7, Fiber 4.8, Sugar 8.1, Protein 2.4
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