Title: Chipotles En Escabeche ("S-Cob-Etch-Eh")
Categories: None
Yield: 1 Servings

Chiles
Onions; sliced
Garlic; in cloves
Cloves
Peppercorns
1 Bay leaf (up to 2)
Salt
Piloncillo (best
-translation: "chunk" brown
-sugar, Mexican-style)
Vinegar
Cooking oil (unspecified;
-corn oil, soybean oil,
-cottonseed oil, rapeseed,
-etc. should be OK. Olive
-oil may be a little too
-strong-flavored, but
-what-the-hey. Post your
-findings.)

(Also available in original Spanish; direct requests to me at
jguad1@mer.cioe.com, as most list members appear to prefer misusing the
English language.)

Procedure:

Rinse chiles. Simmer 'em, low heat, in just enough water to cover them, for
about 15 minutes. Drain 'em.

Add remaining ingredients: slices of onion, garlic, a few cloves, a few
peppercorns, the bay leaf or two, salt to taste, and a "pinch" of
piloncillo for a slight sweetening effect.

Fill pot with enough VINEGAR and low-boil until other ingredients reach
your desired level of done-ness, tenderness, etc.

Before transferring into the pickling-jar-of-your-choice, add a bit of
cooking oil. ("Bit" was my translation of the Spanish "chorro" which can
mean "splash" or "squirt" or "dollop" if you will.)

Posted to CHILE-HEADS DIGEST V4 #101 by Jesse Guadiana
on Aug 26, 1997