*  Exported from  MasterCook  *

                          Pickled Jalapenos (CH)

Recipe By     :
Serving Size  : 1    Preparation Time :0:00
Categories    : Pickles

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Fresh jalapenos or serranos
                        Carrots
                        Cauliflower
                        Onions
                        Garlic -- 1/4 head per jar
     1/2   ga           White vinegar -- for 8 pint jars
                        Per jar:
   1                    Whole bay leaf -- up to 2
                        Leaves
   2       cl           Garlic
   2                    Whole peppercorns -- up to
   1                    Cinnamon stick -- small
     1/4   ts           Mustard seed
                        Salt

  In response to the question how to preserve Jalapenos or any other
  chile. The following is the recipe I obtained originally from my
  cooking class in high school in Mexico, but I made some
  modifications because the chiles were always over cooked. As to how
  to dry chiles, that is a question that can be answered only by
  experimenting, since as a Mexican I am used to finding any kind of
  chiles any time in the market very cheap, and I would think most of
  the Mexicans wouldn't know how to dry them... Any way, I have a
  very good recipe for chipotles (dry jalapenos) once I am able to
  understand how this system works... Please note that I don't give
  the exact amounts because they would vary depending on what you
  want to get, but keep in mind that the important thing always would
  be the spices.
  
  Slice the carrots in rounds. Brake the cauliflower in small pieces
  and cut the onions in chunks. I cut garlic in such a way that the
  cloves are in halves. I like to use entire chiles but I always
  punch them with a toothpick, so the flavor comes out. If you want
  you can slice them lengthwise, which is the traditional way. I heat
  3 to 4 tb oil and place all the vegetables at the same time and mix
  everything until all the vegetables are covered with a thin layer
  of oil. Then I fill the jars with the vegetables. The jars by then
  already have the spices and salt. Apart, I heat the vinegar and
  when it is boiling I pour it over the vegetables.
  
  I close the jars (following the traditional preserving
  instructions) and let them boil closed for 15 minutes. I let the
  pickles stand for at least 1 week. Before coming to the states I
  preserved in this way like 5 jars with only fresh "piquin chiles"
  and I have been using them for the last year, by adding here the
  vegetables, this works wonderful, because we have had very
  flavorful pickles for long time. I hope you enjoy this recipe.
  

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