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Foodgeek: |
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Rating: |
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Servings: |
1 batch |
Prep. Time: |
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Total Time: |
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Ingredients: |
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1 lb. jalapeņo peppers
2 cups vinegar
1 cup vegetable oil
3 carrots, sliced
2 md. onions, sliced
1 tbsp. bay leaf
1 tbsp. oregano
1 tbsp. thyme
1 tbsp. sweet marjoram
Cheese*
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Directions:
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Peel the peppers like poblanos: roast in the flame of a stove and then put in a plastic bag for at least 20 minutes; hold under water while peeling them.** Cut one side of peppers and take out the seeds, reserving 1 tsp. of the seeds. Fill with a little amount of cheese and use a toothpick to close the peppers.
In the vegetable oil fry the onion slices, carrot slices and peppers just long enough to soften them. Add vinegar and spices and a tsp. of seeds. Let boil only 3 or 4 minutes. Let cool. Use immediately or keep in glass jars.
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*The cheese needs to be white, fresh and able to resist the warm temperature without melting.
**This peeling is optional.
The length of time you can keep these depends on the kind of cheese you use.
Variations: You can add cloves of garlic and cauliflower, or add the spices you like. If you add more ingredients, you need also to add more vinegar and oil; the peppers and vegetables need to be covered with oil and vinegar. This recipe is a basic recipe; you can make changes as you like.
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