Ingredients
1 lb jalapeno peppers
1 salt
1 water
3 cup vinegar
2 whole cloves
1/4 tsp oregano
1 small piece cinnamon stick
1/4 tsp ginger
1/2 cup oil
1 medium onion
8 oz carrots -- sliced
1 head garlic cloves --
1 separated
1 and peeled
4 bay leaves
Directions
Wash chilies and cut stems so they are no longer than 1/4 inch. Cut a
slit in each chili and place in brine made by dissolving 2 tbls. salt
in 3 cups water. Let chilies stand in brine for 4 or 5 days and
change brine two or three times a day. On final day, drain chilies
and rinse. Combine vinegar, cloves, oregano, thyme, cinnamon stick
and vinegar and boil until even in color, about 10 minutes. Heat
oil, add onions, carrots, garlic cloves and bay leaves and cook until
onion and carrots are tender. In a hot, sterilized 1-quart jar, make
layers of onion mixture and chilies until jar is filled, starting and
ending with onion mixture. Add boiling vinegar to cover and seal.
Let stand in a cool place at least 2 weeks before using to let
flavors blend.
Recipe By : L.A. Times
From: Whatever@teleport.Com (Sue Davis)
Servings: 1 servings
Chilies Jalapenos En Escabeche Recipe brought to you by Recipe Ideas
Categories: Chili; Mexican
The History of Recipes
Academics have found proof that recipes existed back into ancient history, in fact as far back into recorded history as the early Egyptians, and possibly even further than that. Interesting though that maybe, mostly, these early cook books were just very basic pictorial instructions for preparing meals.
Interestingly, the most ancient recipe discovered, according to Professor Solomon Katz, are a few stone tablets in the Sumerian language describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel exhilarated and blissful. Later on, in Roman times 25BC a roman called Apicius created some documents showing how to cook the recipes enjoyed by wealthy roman citizens. In his scrolls, he describes how the meals of wealthy Romans were separated into hors d`oeuvre, main meal and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius also informs us how the cooks of his times were skilled in the use of many different spices, including some that we all recognise for example thyme, mint and parsley. In the fifteenth century, people returning from the crusades brought back a variety of foods, spices and herbs from the holy land, such as coriander, basil and rosemary. These new foods and tastes prompted an explosion in books on cookery, the majority of which still exist in private libraries. During the succeeding few centuries, the powerful and rich strove to serve the best banquets, and consequentially cooks and their recipes were greatly in demand. However, it wasn`t until the 19th century that fine cooking and cookery books really came of age. Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the US, spent years to collating, testing, and writing down recipes of the day. By the arrival of the 1900s, cookbooks are greatly in demand due to better eduction, people having more spare time and being a little richer. |
We hope you enjoy this Chilies Jalapenos En Escabeche recipe.
