Text 27231, 77 rader
Skriven 2012-07-16 06:07:02 av Dave Drum (1:261/38)
Ärende: Chile 1025
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MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Sweet Pickled Chipotles (Chipotles En Escabeche)
 Categories: Chilies, Marinades, Herbs, Vegetables
      Yield: 3 servings

      4 oz Chipotle chilies; (moritas
           - dark red) about 50
      1 c  Cider vinegar
      4 oz Piloncillo *
           +=OR=+
    1/2 c  Brown sugar; packed
      4    Sprigs fresh thyme
           +=OR=+
    1/2 ts Dried thyme
      4    Sprigs fresh marjoram
           +=OR=+
    1/2 ts Dried marjoram
      3    Bay leaves
      1 md White onion; sliced 1/4"
      1    Head Garlic; cloves peeled,
           - halved
      2 ts Salt

  Soaking the chilies: Place the chilies in a medium-size
  (2-3 quart) saucepan, cover with water and bring to a full
  rolling boil. Drain off all the water, cover with warm tap
  water, lay a small plate on top of the chilies to keep
  them submerged and let stand 10 minutes. Drain, cover once
  again with warm water, lay plate on top and let stand for
  10 minutes more.

  Drain off most of the liquid, then transfer to a jar
  (preferably one with a noncorrosive lid) large enough to
  comfortably hold all the chilies (large mason jar)

  Pickling the chilies: In the saucepan, combine all the
  remaining ingredients with 1 1/4 cups of water. Bring to a
  gentle simmer and stir until the sugar is completely
  dissolved. Pour the hot liquid over the chilies and stir
  to mix the garlic and herbs down into the chilies as best
  you can.

  The chilies should be completely submerged, if there's not
  quite enough liquid to cover them, add equal parts cider
  vinegar and water. Taste the liquid for salt (it should be
  a little salty), cover and refrigerate a day or more
  before serving.

  * Note: Piloncillo is a unrefined sugar that can be found
  in most latin markets. It has a cone shape and comes in 1
  ounce and 4 ounce sizes.

  From: Rick Bayless's Mexican Kitchen

  NOTE: pickling is a harsh term...marinaded would better
  describe this concoction, which is found in any decent
  hole-in-the-wall sandwich shop in Mexico. Usually,
  serranos are used, and the ingredients vary, but there are
  always chilies, onions, carrots and a slug of spices. Very
  tasty, not too hot, and extremely addictive. Shouldn't
  taste of vinegar, just enough to keep the nasties out of
  the 2-foot glass barrel with a ladle, placed so that you
  help yourself to as much as you want (which in the case of
  a starving college student, can be considerable). Hope you
  enjoy.

  FROM: Bill Jernigan; Chile-heads List - 28 Aug 2000

  Uncle Dirty Dave's Archives

MMMMM

... It is possible to start a fire by rubbing two Girl Scouts together.

--- BBBS/Li6 v4.10 Dada-1
 * Origin: Prism bbs (1:261/38)