dawn_mo
Well-known member
Has anyone ever made anything like these? The garlic and oil issues worry me a little. Do you think the vinegar is enough to make this a high acid preserve? Thanks. They sound good and look even better. Scroll down for the photos.
“Oil Preserved Stuffed Chilies”
12 long straight New Mexico chilies
1 cup roasted peanuts, chopped
4 garlic cloves, chopped
1/2 cup parsley, chopped
minced hot chilies, to taste (optional)
Salt
Olive oil to cover the chilies in the jars, about 1 liter
1/2 cup Red Wine or distilled white vinegar
- Clean the chilies and cut of the stem end, use a spoon to remove most of the seeds
- Mix the nuts, garlic, parsley and minced chilies. Season with salt.
- Stuff the chilies with the nut mixture.
- Pack the chilies in large jars, with the cut side facing up. Basically they should look like they are standing on their point end side by side.
- Cover with olive oil till the chilies are fully covered. Top each jar with about 2 Tbsp vinegar.
-Seal the jars. These should be ready to eat in a couple of weeks. They do get softer as they age, but they are tasty non the less.
http://forums.egullet.org/index.php?showtopic=51959&hl=
“Oil Preserved Stuffed Chilies”
12 long straight New Mexico chilies
1 cup roasted peanuts, chopped
4 garlic cloves, chopped
1/2 cup parsley, chopped
minced hot chilies, to taste (optional)
Salt
Olive oil to cover the chilies in the jars, about 1 liter
1/2 cup Red Wine or distilled white vinegar
- Clean the chilies and cut of the stem end, use a spoon to remove most of the seeds
- Mix the nuts, garlic, parsley and minced chilies. Season with salt.
- Stuff the chilies with the nut mixture.
- Pack the chilies in large jars, with the cut side facing up. Basically they should look like they are standing on their point end side by side.
- Cover with olive oil till the chilies are fully covered. Top each jar with about 2 Tbsp vinegar.
-Seal the jars. These should be ready to eat in a couple of weeks. They do get softer as they age, but they are tasty non the less.
http://forums.egullet.org/index.php?showtopic=51959&hl=