Recipe - Chileheads Jamaican Rice And Peas

4 md Size, dried ancho chiles
1 One half cup White vinegar
1 One half cup Red wine vinegar
1 cup Water
1 Cone (6 One half ounces)
piloncillo or
1 cup Brown sugar
1/3 cup Olive oil
1 teaspoon Sea salt
6 Garlic cloves, cut into
strips
2 md White onions, peeled and
thinly cut or sliced up
5 Bay leaves
10 Sprigs thyme
1 tablespoon Black peppercorns
1 tablespoon Whole allspice
Avocado Filling

Wash the chiles in warm water, carefully slit them open on one side, and
remove the seeds and veins.

Bring the white vinegar, red vinegar, and water to a boil in a large
saucepan. Add the piloncillo, oil, and salt. Heat until the piloncillo
melts. Add the garlic, onions, bay leaves, thyme, peppercorns and allspice.
Cook about 8 minutes. Remove from the heat. Add the chiles. Place all of
the Chiles Anchos en Escabeche in a covered container and marinate one day
at room temperature. They will hold, refrigerated, at least 1 week.

Prepare the Avocado Filling just before serving.

Drain the chiles and stuff with the Avocado Filling. Arrange on a serving
platter and drench with the marinade. Decorate with the onion and garlic
drained from the marinade. (The chiles may be cut or sliced up in half lengthwise and
stuffed, for smaller portions.)

Yield: 4 to 8 servings
Posted to MCRecipe Digest V1 #330

Recipe by: TOO HOT TAMALES SHOW #TH6276

From: Meg Antczak meginny@frontiernet.net

Date: Thu, 5 Dec 1996 21:21:59 0500