Recipe - Chipotles En Escabeche (S-Cob-Etch-Eh)

Chiles
Onions; cut or sliced up
Garlic; in cloves
Cloves
Peppercorns
1 Bay leaf (up to 2)
Salt
Piloncillo (best
translation: "chunk" brown
sugar, Mexicanstyle)
Vinegar
Cooking oil (unspecified;
corn oil, soybean oil,
cottonseed oil, rapeseed,
etc. should be OK. Olive
oil may be a little too
strongflavored, but
whatthehey. 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 lowboil until other ingredients reach
your desired level of doneness, tenderness, etc.

Before transferring into the picklingjarofyourchoice, 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 CHILEHEADS DIGEST V4 #101 by Jesse Guadiana
jguad1@mer.cioe.com on Aug 26, 1997