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Jalapeno En Escabeche

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Ingredients
  Fresh jalapeno 1 Pound
  Carrots 6 Ounce (2 Carrots)
  Onion 6 Ounce (1 Onion)
  Distilled vinegar 2 Cup (32 tbs)
  Salad oil/1/4 cup each salad oil and olive oil 1⁄2 Cup (8 tbs)
  Garlic 4 Clove (20 gm), peeled
  Dried oregano 1 Teaspoon, crumbled
  Bay leaf 1 , dried
  Salt To Taste
  Pepper To Taste
Directions

1. Rinse jalapenos and pierce each with a fork. Peel carrots and cut crosswise into 1/4-inch slices. Peel onion and cut vertically into 1/4-inch slivers.
2. In a 3- to 4-quart pan over high heat, combine jalapenos, carrots, onion, 2 cups water, vinegar, oil, garlic, oregano, and bay leaf. Bring to a boil.
3. Reduce heat and simmer just until carrots are tender-crisp when pierced, 5 to 8 minutes. Add salt and pepper to taste.
4. Pour into jars, cover, and refrigerate at least 1 day.

Recipe Summary

Cuisine: 
Asian
Course: 
Main Dish
Method: 
Boiled
Ingredient: 
Jalapeno

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