- 29 Aug
From: dgarland cdplus.com
In response to the question how to preserve Jalapenos (or any other chile). The following is the recipe I obtained originally from my cooking
class in high school in Mexico, but I made some modifications because the chiles were allways too cooked. As to how tro dry chiles, that is a question
that can be answered only by experimenting, since as a mexican I am use to
find any kind of chiles any time in the market very cheap, and I would think most of the mexicans wouldn't know how to dry them... Any way, I have
a very good recipe for chipotles (dry jalapenos) once I am able to understand how this system works... Please note that I don't give the exact amounts because they would vary depending on what you want to get, but keep in mind
that the important thing always would be the spices.
Fresh chiles (jalapenos or serranos)
Coliflower (I use one head only)
Garlic (1/4 of a head per jar)
The following spices on each jar:
1 or 2 Bay entire leaves
2 or 3 pepper corms
1 little piece of cinnamon
1/4 tsp of mustard seed
1/2 galon for eight
1 pint jars
Slice the carrots in rounds. Brake the coliflower in small pieces and cut the onions in chunks. I cut garlics in such a way that the teeth? are in
halfs. I like to use entire chiles but I always punch them with a toothpick, so
3 or 4 tablespoons
until all the vegetables are covered with a thin layer of oil. Then I fill the
jars with the vegetables (the jars by then already have the spices and salt). Apart, I heat the vinegar and when it is boiling I pour it over the vegetables.
I close the jars (following the traditional preserving instructions) and let them boil closed for 15 minutes. I let stand the pickles for at least a week.
Before coming to the states I preserved in this way like 5 jars with only fresh
"piquin chiles" and I have been using them for the last year, by adding here
the vegetables, this works wonderful, because we have had very flavorful picles
for long time. I hope you enjoy this recipe.