Recipe - Jalapenos Con Queso En Vinagre (Jalapenos With Cheese)

1 pound Jalapeno Peppers
2 cup Vinegar
1 cup Vegetable oil
3 Carrots in slices
2 md Onions in slices
1 tablespoon Spices: Bay leaf, oregano
Thyme, sweet marjoram
Cheese*

*Cheese: the cheese need to be white, fresh and needs to resist the warm
temperature without melting. Peel the peppers like poblanos: roast in the
flame of a stove and then put in a plastic bag for 20 min at least, then
hold under water while peeling them. (This peeling is optional.)

Cut one side of peppers and take out the seeds (keep one teaspoon of this
seeds). Fill with a little amount of cheese and use a toothpick to close
the peppers. In the vegetable oil fry the onion slices, carrot slices and
the peppers just long enough to soften them. Add vinegar and spices and a
teaspoon of seeds and let boil only 3 or 4 min. Let cool and keep in glass
jars. You can use immediatly. The length of time you can keep these
depends on the kind of cheese you use.

Variations: You can add cloves of garlic and cauliflower, or add the spices
you like, if you add more ingredients you need also to add more vinegar and
oil, the peppers and vegetables need to be covered with oil and vinegar.
This recipe is a basic recipe, and you can make changes as you like.

Patricia Wriedt
Posted to CHILEHEADS DIGEST V3 #108

Date: Thu, 19 Sep 1996 10:08:39 0400

From: "Garry Howard" g.howard@ix.netcom.com