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
Experts have traced the existance of recipes back into history, certainly as far back into history as ancient Egypt, and potentially, even further back. However, generally, these ancient cookbooks were just very basic pictorial, hieroglyphic or cunieform instructions for preparing meals.
In an interesting twist, the most ancient recipe in existence, according to experts is a collection of stone tablets in ancient Sumerian describing the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel blissful and exhilarated. Later on, in The time of the romans 25BC a man called Apicius assembled a number of scripts detailing recipes prepared by the Romans. In his scrolls, he describes how the roman meals were split into starters, main meal and dessert, a very modern way of dining. He also recounts how the Roman cooks were skilled in the use of a wide range of aromatic flavours, including many that are still in use today like basil, rue and asafoetida. Moving our culinary historical trip onwards, there are a couple of cookery books dating from the 14th Century : a cookery book called `Forme of Cury`, and another entitled `Curye on Inglish`. Amusingly, they have no connection with the indian food that we all know today, but rather descriptions of the types of food prepared by the chefs of the rich and powerful of the period. Later on, in the 15th century, the Crusaders brought back a variety of spices and herbs from Arab countries, such as parsley, basil and rosemary. These new spices and herbs was responsible for an explosion in recipe publications, the majority of which still exist in academic collections. The arrival of TV brought us TV cooks and the accompanying recipe books. And that pretty much brings us to the present day and the invention of the internet, permitting us all to access massive numbers of recipes just like those on sites such as the one you are reading now. |
We hope you enjoy this Chilies Jalapenos En Escabeche recipe.
