Recipe: Pickled Chiles and Vegetables

the appetizer:

Mexican cuisine combines the traditional indigenous foods of the Aztecs and Mayas, like chocolate, corn, tomato, avocado, beans and chile peppers, with the meats, rice and garlic brought to Mexico by the Spanish conquistadores.

Mexico

Pickled Chiles and Vegetables

1/2 pound jalapeños
6 carrots, peeled
2 tablespoons salt
4 cloves garlic, peeled
4 peppercorns
1/2 teaspoon whole cumin seeds
2 whole cloves
8 small bay leaves
2 fresh sprigs of thyme
8 fresh sprigs of oregano
1/3 cup oil
2 large onions, cut into wedges
2 cups apple cider vinegar
6 garlic cloves, peeled
1/2 teaspoon dried thyme
1/2 teaspoon sugar

Remove the stems from the chiles, then cut each in quarters lengthwise. Remove seeds and place in a large bowl. Slice the carrots into 1/8-inch slices and add to the bowl. Sprinkle with salt and toss well. Let sit for 1 hour.

Place the garlic, peppercorns, cumin, cloves, 6 bay leaves, and the fresh herbs in a blender jar. Add 1/4 cup of water and purée mixture.. Heat the oil in a saucepan. Add the blended mixture and the onions. Cook over medium heat until the onions are translucent. Strain the chiles and carrots and reserve the juice. Add the vegetables to the saucepan. Cook for 10 minutes, stirring often. Add the reserved juice, vinegar, whole cloves, thyme, sugar, and remaining whole bay leaves. Bring to a boil and simmer for about 8 to 10 minutes. Cool and store.

Mexico

Mexican Recipes

from La Parilla

from Kate's Global Kitchen

Mexican Cookbooks with Recipes

Rosa's New Mexican Table by Roberto Santibañez
Crazy for Chipotle by Lynn Nusom
Culinary Mexico by Daniel Hoyer
Fiesta Latina by Rafael Palomino
Fonda San Miguel by Tom Gilliland and Miguel Ravago
From My Mexican Kitchen by Diana Kennedy
Mexican Cooking for Dummies by Susan Feniger and Mary Sue Milliken
Mexico—One Plate at a Time by Rick Bayless
Nuevo Tex-Mex by David Garrido and Robb Walsh
Quick and Easy Southwestern Cookbook by Jane Butel
The El Paso Chile Company Margarita Cookbook by W. Park Kerr
The Tex-Mex Cookbook by Robb Walsh
Zarela's Veracruz by Zarela Martinez and Anne Mendelson

More Mexican Recipes

Avocado Soup (Sopa de Aguacate)
Caramel Custard (Flan)
Chicken with Mole Sauce
Corn Tortillas with Tomato Sauce (Entomatadas)
Enchiladas with Green Sauce (Enchiladas Verdes)
Hominy Soup with Greens (Pozole Verde)
Eggs in Tomato Sauce (Huevos Rancheros)
Grilled Chile and Cheese Tortillas (Quesadillas)
Mexican Sausage (Chorizo)
Roasted Chile Peppers
Pickled Chiles and Vegetables (Chiles en Escabeche)
Tomato Sauce (Salsa Ranchera)
Tomatillo Salsa (Salsa Verde)
Stewed Potatoes (Papas Guisadas)
Stewed Zucchini (Calabacitas Guisadas)

Back to the main Mexico page

Mexico on Wikipedia

More country Destinations

This page modified January 2007

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