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
Transcribed cooking instructions as a concept can be traced way back into history, certainly as far back into recorded history as ancient Egypt, and maybe further still. Interesting though that maybe, mostly, these early recipes were just very simple hieroglyphic recipes for meal preparation.
In an interesting twist, the most ancient recipe in existence, according to historians is a collection of ancient tablets in Sumerian which show the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel exhilarated and blissful. Much later, in Roman times a roman called Apicius wrote a number of documents showing how to cook the recipes prepared by wealthy roman citizens. In his works, he describes how the meals of wealthy Romans were divided into hors d`oeuvres, main meal and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Additionally, he recounts how the ancient Romans were skilled in the use of a wide range of herbs, including a few that are still present in modern kitchens like basil, rue and asafoetida. Continuing our culinary historical journey, we find two books which appeared in the 14th Century : one book entitled `Forme of Cury`, and another titled `Curye on Inglish`. The titles are somewhat misleading tho`, these books are unconnected to the spicy food that is served today, but instead accounts of the types of meals enjoyed by the upper classes of that time. Later on, in the 15th century, people returning from the crusades brought back many new foods and herbs from Arab cooking, including basil and rosemary. These new foods and tastes caused an eruption in books on cooking, some of which are kept safe in private cookery archives. When we get to the twentieth century, cook books were starting to become popular mostly as a result of more people being able to read, people having more leisure time and having more money. |
We hope you enjoy this Chiles Serranos En Escabeche recipe.
