Ingredients
1 1/2 lb serrano chiles
3/4 cup olive oil
2 medium white onions,, thickly sliced
3 medium carrots, peeled and thickly sliced
1 head garlic, cloves separated but n, ot peeled
3 cup mild white vinegar
2 tbsp sea salt
1 bay leaf
2 tsp dried oregano
3 sprigs fresh marjoram
3 sprigs fresh thyme
Directions
Wash the chiles, leaving the stems intact. Cut a cross in the tip of
each chile so the vinegar can penetrate.
In a large heavy skillet, over a mediumhigh heat, heat the olive oil
until it smokes. Reduce the heat to medium and add the onions,
chiles, carrots, and garlic. Cook for about 10 minutes, stirring from
time to time. Add the vinegar, salt, bay leaves, oregano, marjoram,
and thyme. Bring to a boil. Reduce the heat and simmer for 5 minutes
longer.
Pack 6 sterilized pint jars with the chile mixture, top with the
vinegar, and seal.
Yield: 6 pints Posted to MC-Recipe Digest V1 #
Recipe by: TOO HOT TAMALES SHOW #TH6276
From: Meg Antczak
Date: Thu, 5 Dec 1996 21:21:59 -0500
Servings: 6 pints
Chiles Serranos En Escabeche Recipe brought to you by Recipe Ideas
Categories: Mexican
The History of Recipes
Written recipes as an idea can be traced far back into the far past, in fact as far into history as the Egyptians, and maybe even further. Having said that, these, old recipes were just simple hieroglyphic recipes for preparing food.
Later on, in The time of the romans 25BC a roman called Apicius created a few scripts showing how to cook the recipes cooked by wealthy roman citizens. In his publication, Apicius tells us how the roman meals were split into appetizers, entrees and afters, something that is very familiar to us today. Aspicius informs us how the ancient cooks made use of many spices, including a few you will know such as bay, mint and parsley. Later on, in the 15th century, people returning from the crusades brought us a variety of foods, spices and herbs from middle-east cuisine, including spices such as coriander, parsley, and basil. These new culinary innovations led to an outbreak in manuscripts on cookery, some of which still exist in private libraries. When we get to the 20th century, cookbooks were greatly in demand due to higher levels of literacy, leisure time and having more disposable income. |
We hope you enjoy this Chiles Serranos En Escabeche recipe.
