Recipe - Chiles Rellenos With Chipotle-Corn Sauce

1 One half pound Chiles Serranos (or chiles
Jalapenos)
Three fourths cup Olive oil
2 md White onions; peeled,
thickly cut or sliced up
3 md Carrots; scraped,
thickly cut or sliced up
1 Head garlic; cloves
separated but not peeled
3 cup Mild vinegar (probably best
to use 2.5 c. vinegar and
One half c. water)
2 tablespoon Salt; not iodized (which
adversely affects pickle
color)
1 Bay leaf (23 in Mexico)
One half teaspoon Oregano
One fourth teaspoon Marjoram; dried or
3 Sprigs fresh marjoram
One fourth teaspoon Thyme; dried or
3 Sprigs fresh thyme

Date: Tue, 19 Mar 1996 12:21:54 0800

From: Brent Thompson brent@hplbct.hpl.hp.com

Recipe from the Regional Cooks of Mexico, Diana Kennedy

Wash the chiles, leaving the stems intact. Cut a cross in the tip end of
each chile so the vinegar can penetrate.

Heat the oil until it smokes, then reduce the heat and add the onions and
garlic and fry over medium heat for about 2 minutes, turning from time to
time. Add the carrots and fry another 2 minutes. Then add the chiles and
continue frying another 6 minutes (only 10 minutes frying in total), still
turning from time to time.

[The original of the above paragraph didn't result in carrots and chiles
having as nice (firm) a texture as desired, in my opinion: Heat the oil
until it smokes, then reduce the heat and add the onions, chiles, carrots,
and garlic, and fry over medium heat for about 10 minutes, turning from
time to time.]

Add the vinegar, salt, and herbs, and bring to a boil. Lower heat and
simmer 5 minutes. [Note: 3 C. vinegar was insufficient to cover all the
veggies after I packed them into jars; about 4 C. total was needed bct.]

Pack 6 sterilized pint jars with the chiles, vegetables, and herbs, top
with the vinegar, then seal.

CHILEHEADS DIGEST V2 #271

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