Recipe - Chiles In Walnut Sauce

1 pound Jalapenos; rinsed, stemmed
cut into 4 lengthwise
pieces; and seeds removed
1 One half pound Carrots; trimmed and
scraped, cut or sliced up diagonally
about 1/8" thick
3 tablespoon Salt (no iodinesea salt is
best)
1/3 cup Water
5 Cloves garlic; peeled and
roughly chopped
10 Peppercorns
1 teaspoon Cumin seed
4 Whole cloves
8 Bay leaves
2 Sprigs fresh thyme; leaves
only or
1/8 teaspoon Dried thyme
1 One half teaspoon Dried oregano; Mexican if
possible
One half cup Safflower oil
1 pound White onions; cut into 8
pieces
3 cup Mild vinegar
1 cup Strong vinegar
10 Cloves garlic; peeled
6 Sprigs fresh thyme sprigs or
One half teaspoon Dried thyme
One half teaspoon Sugar or brown sugar

Date: Tue, 19 Mar 1996 16:48:05 0600

From: Judy Howle howle@EbiCom.net
I have made them using both recipes. This one is more flavorful but also
more trouble. Since they weren't hot, if I do them agin, I would just cut
them in half and leave seeds and membranes in.

I have a question: No matter how I make them, they always taste too
vinegary. How can you get them to taste like thae storebought ones that
do not taste so sour/vinegary? I have several jars of these left because I
don't like that taste! Just ruins a batch of nachos! Commercial canners
must use diluted vinegar or citric acid or other substitute, huh?

From: Diane Kennedy, from the April, 1996 issue of Food and Wine.

Put jalapeno strips in a large bowl. Add cut or sliced up carrots. Sprinkle with
salt and toss well. Let sit 1 hour. Put water into blender and add chopped
garlic, peppercorns, cumin seed, cloves, 6 bay leaves, thyme leaves, and
One half tsp. of oregano; blend as thoroughly as possible. Heat the oil in a
large, fairly deep pan. Add the blended spices and onions and fry until the
liquid has evaporated and the onions are translucent, not brownabout 10
minutes. Strain the chiles and carrots, reserving the juice, and add to the
pan. Fry over fairly high heat, stirring and turning the vegetables over,
for about 10 minutes.

Add the juice, vinegars, whole garlic, 6 thyme sprigs, remaining bay
leaves, remaining tsp. oregano, and sugar. Bring to a boil and continue
boiling for about 8 minutes. Transfer to a glass or ceramic bowl and set
aside to cook before storing in the refrigerator. (At this point, they
could be canned in sterile jars, spooning in the chiles and dividing the
bay leaves, garlic, and thyme sprigs between the jars, then pouring the hot
liquid into the jars.) They will keep for a long time in the refrigerator
if not canned. NOTE: These are not hot. For hot ones, leave whole or slice
with seeds

CHILEHEADS DIGEST V2 #271

From the ChileHeads recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.