Guest guest Posted December 13, 2007 Report Share Posted December 13, 2007 I serve these as one of my appetizers on the relish try. Pickled Chiles 3 tablespoons vegetable oil 5 cloves garlic, peeled 40 to 50 chiles serranos or 12 large chiles jalapenos 1/2 medium onion, sliced 1/8 inch thick 1/2 cup fruit vinegar or cider vinegar 2 bay leaves 1 scant teaspoon mixed thyme, marjoram and Mexican oregano 4 peppercorns, coarsely ground 1/2 teaspoon salt Heat oil in a skillet over medium heat. Add whole garlic cloves and fry, stirring frequently, until they are lightly browned; remove and set aside. Add chiles and onion; fry, stirring frequently, until the onion is translucent, about 5 minutes. Add 1/2 cup water to the skillet. Add browned garlic, vinegar, bay leaves, herbs, pepper and salt. Cover and simmer over medium-low heat for about 10 minutes, until the chiles are olive green. Remove from the heat; pour into a nonreactive container. Cool and season with additional salt, if necessary. Cover and refrigerate for a day before using. ______________________________\ ____ Never miss a thing. Make your home page. http://www./r/hs Quote Link to comment Share on other sites More sharing options...
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