Re: [CH] F1's
bill jernigan (bill.jernigan@juno.com)
Mon, 28 Aug 2000 21:54:02 -0400
On Tue, 29 Aug 2000 12:28:29 +1000 Tara Deen <tara@es.usyd.edu.au>
writes:
> All part of my master plan. Haven't notice it working yet, though, but
> give it time....
a woman with a plan...i love it...
to get back on topic, here is one version of something i'm taking to the
open fields...this bears little resemblance to what i did with my
chipotles, but it looks like it would be good...
Home Cookin 4.1
Sweet Pickled Chipotles (Chipotles En Escabeche)
================================================
4 Ounces Chipotle chiles (moritas..dark red) -- (about 50)
1 Cup Cider vinegar
4 Ounces Piloncillo -- * see note
OR
1/2 Cup Brown sugar -- packed
4 Sprigs fresh thyme (1/2 teaspoon dried)
4 Sprigs fresh marjoram (1/2 teaspoon dried)
3 Bay leaves
1 Medium White onion, sliced 1/4 inch thick
1 Head Garlic, cloves peeled and halved
2 Teaspoons Salt
.
1. Soaking the chiles. Place the chiles 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
chiles
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 chiles (large
mason jar)
2. Pickling the chiles. 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
chiles
and stir to mix the garlic and herbs down into the chiles as best you
can.
The chiles 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 chiles, 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...
bill
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