RECIPE: I made a batch of these on Friday, and they are half gone. REC: Alta Vista Hot Pickled Carrots
- Thread starter dawn_mo
- Start date
RECIPE:
cynupstateny
Well-known member
Think I could use fresh jalapenos, Dawn? I have 4 plants and they're loaded.
dawn_mo
Well-known member
Here you go. REC: Chiles Jalapenos en Escabeche
I don't know who posted this originally, these are not my notes, at least I don't think they are. Sorry for not giving credit where credit is due. And don't forget the jalapenos stuffed with cream cheese, wrapped in bacon, and grilled until done. Yum!
* Exported from MasterCook *
Chiles Jalapenos en Escabeche
Recipe By :Williams-Sonoma Mexican Favorites Cookbook
Serving Size : 1 Preparation Time :0:00
Categories : Pickles & Relishes
Amount Measure Ingredient -- Preparation Method
1 Tbsp. vegetable oil
2 lb. fresh jalapeno chilies
1 large onion -- thinly sliced
1 head garlic -- cut in half
vertically and loose outer peel removed
2 large carrots -- peeled and thinly
sliced (I use more, maybe 3 to 5)
3 cups distilled white vinegar
1 cup water
3 rounded Tbsp dried (mexican) oregano -- crumbled
1/4 cup firmly packed dark brown sugar
salt
pepper -- freshly ground
In a large saucepan over medium heat, warm the oil. Add the chilies, onion, garlic and carrot and saute until tender-crisp, about 1 minute. Add the vinegar, water, oregano, brown sugar and salt and pepper to taste and bring to a boil. Remove from the heat, cover and let cool completely before serving. To store, pour into glass jars and cover tightly. The pickled chilies can be refrigerated for up to 3 months. Makes about 8 cups.
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I don't know who posted this originally, these are not my notes, at least I don't think they are. Sorry for not giving credit where credit is due. And don't forget the jalapenos stuffed with cream cheese, wrapped in bacon, and grilled until done. Yum!
* Exported from MasterCook *
Chiles Jalapenos en Escabeche
Recipe By :Williams-Sonoma Mexican Favorites Cookbook
Serving Size : 1 Preparation Time :0:00
Categories : Pickles & Relishes
Amount Measure Ingredient -- Preparation Method
1 Tbsp. vegetable oil
2 lb. fresh jalapeno chilies
1 large onion -- thinly sliced
1 head garlic -- cut in half
vertically and loose outer peel removed
2 large carrots -- peeled and thinly
sliced (I use more, maybe 3 to 5)
3 cups distilled white vinegar
1 cup water
3 rounded Tbsp dried (mexican) oregano -- crumbled
1/4 cup firmly packed dark brown sugar
salt
pepper -- freshly ground
In a large saucepan over medium heat, warm the oil. Add the chilies, onion, garlic and carrot and saute until tender-crisp, about 1 minute. Add the vinegar, water, oregano, brown sugar and salt and pepper to taste and bring to a boil. Remove from the heat, cover and let cool completely before serving. To store, pour into glass jars and cover tightly. The pickled chilies can be refrigerated for up to 3 months. Makes about 8 cups.
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Dawn, a question...
would using cider vinegar instead of the distilled work? I find the distilled vinegar too harsh a taste, and don't use it for cooking.
Like Cyn, my jalapeno plants are loaded and I was looking for a simple jalapeno relish recipe.
I still have many jars of a hot pepper relish I made last season, so want something different this year.
At a BBQ competition, I found a vendorwho makes a fantastic "jalapeno mash", and if all else fails, I will try reproducing that using the ingredients list, but I'd prefer a T&T recipe.
would using cider vinegar instead of the distilled work? I find the distilled vinegar too harsh a taste, and don't use it for cooking.
Like Cyn, my jalapeno plants are loaded and I was looking for a simple jalapeno relish recipe.
I still have many jars of a hot pepper relish I made last season, so want something different this year.
At a BBQ competition, I found a vendorwho makes a fantastic "jalapeno mash", and if all else fails, I will try reproducing that using the ingredients list, but I'd prefer a T&T recipe.
dawn_mo
Well-known member
There is a mistake in my recipe as written above, which I will edit...
never mind, I should have had that second cup of coffee before I posted this morning. The link that rvb provided is the correct amounts. I used a 12 ounce can this time, and it wasn't too hot for us, and I brought the carrot slices to a hard boil and then turned it off. I started adding the rest of the ingredients about a minute after turning it off. I like them with a little more bite than that. I also like cheezz's tip in another post about boiling baby carrots for 4 minutes for a crisp tender carrot. It would make it a lot faster to make this, but just not quite as authentic.
never mind, I should have had that second cup of coffee before I posted this morning. The link that rvb provided is the correct amounts. I used a 12 ounce can this time, and it wasn't too hot for us, and I brought the carrot slices to a hard boil and then turned it off. I started adding the rest of the ingredients about a minute after turning it off. I like them with a little more bite than that. I also like cheezz's tip in another post about boiling baby carrots for 4 minutes for a crisp tender carrot. It would make it a lot faster to make this, but just not quite as authentic.
dawn_mo
Well-known member
Here are a few recipes I came across for jalapenos, however not tried and true,
but a little unusual.
* Exported from MasterCook *
Brandy Peppers
Recipe By :From: Paul Wilson Via: Chile Head Mailing List
Serving Size : 0 Preparation Time :0:00
Categories : condiments
Amount Measure Ingredient -- Preparation Method
1 quart peppers
750 milliliters brandy, whiskey, gin, or vodka
sugar
chocolate, for dipping, if desired
Sterilize a 1 qt mason jar Blanch enough peppers to overflow the jar Dump into ice water to stop the cooking Cut a small slit in each pepper I leave the stems on so I have a little handle.
Fill and pack the jar with peppers Sprinkle 1 tsp sugar in the jar Fill with the brandy of your choice Seal the jar tightly and place on a shelf 1 in the garage or wherever Invert the jar every other day for 1 month
Place in the refrigerator until ready to eat or, melt 1 pound of semi-sweet or milk chocolate and dip each pepper 'til coated well. Place on a flat tray and refrigerate.
I happened to have several cases of 25 year old brandy sitting around, but any brandy, whiskey, Gin or Vodka should work just fine.
If you serve these at a party you had better have plenty
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* Exported from MasterCook *
Sweet Jalapeno Pickle Relish
Recipe By :Lisa
Serving Size : 0 Preparation Time :0:00
Categories : condiments
Amount Measure Ingredient -- Preparation Method1 1/2 quarts jalapeno -- finely chopped
1 quart cucumber -- finely chopped
2 large onion -- finely chopped
1/4 cup salt -- + 2 Tbl
5 1/4 cups sugar
3 cups cider vinegar
4 teaspoons pickling spice
Combine jalapenos, cucumbers, onion, and the 1/4 cup + 2 tablespoons of salt in a large glass or ceramic bowl; cover with cold water & let stand for 2 hours. Drain thoroughly, pressing on the vegetable to remove excess liquid.
Combine the sugar and vinegar in a large pot; tie the pickling spices in cheesecloth and add to the liquid. Bring to a boil & simmer for 15 minutes. Add the vegetables & simmer for 10 minutes. Remove spice bag.
Pack into hot jars & process for 10 minutes in a boiling water bath.
D NOTES : I would sub 1/2 T each mustard seed and celery seed for the pickling spices.
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I would leave the tumeric out of this, but that is my personal preference.
* Exported from MasterCook *
Bread and Butter Jalapenos
Recipe By :danceswithcarp
Serving Size : 0 Preparation Time :0:00
Categories : condiments
Amount Measure Ingredient -- Preparation Method1 gallon sliced jalapenos -- onion bulbs or sweet onion chunks
3 fresh red cayenne-types per jar.
7 1/2 cups 5% acid white vinegar.
3 cups honey. -- (24 oz)
3 teaspoons powdered ginger
3 teaspoons mustard seed
3 teaspoons celery seed
1 1/2 teaspoon tumeric powder.
Soak vegetables for an hour in cold water after slicing (this will help float out some of the seeds)
Put the above fixings in a big pan/pot and bring to a slow boil. Simmer for 10 minutes. Dump in jalapenos, onions, & cayennes and heat mix back up to a simmer and stir and turn mix for 10 minutes.
Pack peppers in canning jars putting a couple of cayenne-types in per jar, and leaving 1/2 inch head space. Pour the hot sweet mix in on the peppers, again leaving 1/2 incxh head space. Seal and immerse fully in a simmering hotwater bath at 180F (not a roiling boil) for 10 minutes. Remove and after cooling put in a dark cupboard for 6 weeks for aging.
Serve on Ritz kind of crackers (subliminal "Sex" written on crackers only makes them better) or as a stand-alone relish; Best danged home-canned jalapenos you'll ever munch.
addendum: you can add alum at the rate of 1/4 teaspoon per pint jar when you are packing the peppers, but I've never been able to tell that this keeps them crisper so I've stopped using it.
You can also mix in cucumber chunks or slices at whatever replacement ratio you'd like as this recipe was adapted from a bread and butter cucumber pickle that my aunt made. This is my third year using it. The 10 minute simmer bath is still going to leave you with a kind of mushy jalapeno, but if you don't overboil the jars it's not as bad as it could be.
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but a little unusual.
* Exported from MasterCook *
Brandy Peppers
Recipe By :From: Paul Wilson Via: Chile Head Mailing List
Serving Size : 0 Preparation Time :0:00
Categories : condiments
Amount Measure Ingredient -- Preparation Method
1 quart peppers
750 milliliters brandy, whiskey, gin, or vodka
sugar
chocolate, for dipping, if desired
Sterilize a 1 qt mason jar Blanch enough peppers to overflow the jar Dump into ice water to stop the cooking Cut a small slit in each pepper I leave the stems on so I have a little handle.
Fill and pack the jar with peppers Sprinkle 1 tsp sugar in the jar Fill with the brandy of your choice Seal the jar tightly and place on a shelf 1 in the garage or wherever Invert the jar every other day for 1 month
Place in the refrigerator until ready to eat or, melt 1 pound of semi-sweet or milk chocolate and dip each pepper 'til coated well. Place on a flat tray and refrigerate.
I happened to have several cases of 25 year old brandy sitting around, but any brandy, whiskey, Gin or Vodka should work just fine.
If you serve these at a party you had better have plenty
- - - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
Sweet Jalapeno Pickle Relish
Recipe By :Lisa
Serving Size : 0 Preparation Time :0:00
Categories : condiments
Amount Measure Ingredient -- Preparation Method1 1/2 quarts jalapeno -- finely chopped
1 quart cucumber -- finely chopped
2 large onion -- finely chopped
1/4 cup salt -- + 2 Tbl
5 1/4 cups sugar
3 cups cider vinegar
4 teaspoons pickling spice
Combine jalapenos, cucumbers, onion, and the 1/4 cup + 2 tablespoons of salt in a large glass or ceramic bowl; cover with cold water & let stand for 2 hours. Drain thoroughly, pressing on the vegetable to remove excess liquid.
Combine the sugar and vinegar in a large pot; tie the pickling spices in cheesecloth and add to the liquid. Bring to a boil & simmer for 15 minutes. Add the vegetables & simmer for 10 minutes. Remove spice bag.
Pack into hot jars & process for 10 minutes in a boiling water bath.
D NOTES : I would sub 1/2 T each mustard seed and celery seed for the pickling spices.
- - - - - - - - - - - - - - - - - - -
I would leave the tumeric out of this, but that is my personal preference.
* Exported from MasterCook *
Bread and Butter Jalapenos
Recipe By :danceswithcarp
Serving Size : 0 Preparation Time :0:00
Categories : condiments
Amount Measure Ingredient -- Preparation Method1 gallon sliced jalapenos -- onion bulbs or sweet onion chunks
3 fresh red cayenne-types per jar.
7 1/2 cups 5% acid white vinegar.
3 cups honey. -- (24 oz)
3 teaspoons powdered ginger
3 teaspoons mustard seed
3 teaspoons celery seed
1 1/2 teaspoon tumeric powder.
Soak vegetables for an hour in cold water after slicing (this will help float out some of the seeds)
Put the above fixings in a big pan/pot and bring to a slow boil. Simmer for 10 minutes. Dump in jalapenos, onions, & cayennes and heat mix back up to a simmer and stir and turn mix for 10 minutes.
Pack peppers in canning jars putting a couple of cayenne-types in per jar, and leaving 1/2 inch head space. Pour the hot sweet mix in on the peppers, again leaving 1/2 incxh head space. Seal and immerse fully in a simmering hotwater bath at 180F (not a roiling boil) for 10 minutes. Remove and after cooling put in a dark cupboard for 6 weeks for aging.
Serve on Ritz kind of crackers (subliminal "Sex" written on crackers only makes them better) or as a stand-alone relish; Best danged home-canned jalapenos you'll ever munch.
addendum: you can add alum at the rate of 1/4 teaspoon per pint jar when you are packing the peppers, but I've never been able to tell that this keeps them crisper so I've stopped using it.
You can also mix in cucumber chunks or slices at whatever replacement ratio you'd like as this recipe was adapted from a bread and butter cucumber pickle that my aunt made. This is my third year using it. The 10 minute simmer bath is still going to leave you with a kind of mushy jalapeno, but if you don't overboil the jars it's not as bad as it could be.
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cynupstateny
Well-known member
Oh My Gosh, Dawn- thanks so much for posting these. Can't wait to try 'em!