To insure the best pickled chiles, choose only the freshest ones and those with no blemishes. Note: This recipe requires advance preparation.
Ingredients
distilled white vinegar, water, pickling salt, habanero chiles
Pickled Green Chile
These chile strips are great on sandwiches or when chopped and mixed with salads such as tuna or shrimp. NOTE: this recipe requires advance preparation.
Ingredients
white vinegar, sugar, salt, dill seed, mustard seed
Instructions
Traffic Light Pickled Peppers
NOTE: This recipe requires advance preparation and does not have to be processed in a water bath.
Ingredients
walter, pickling salt, distilled white vinegar
Instructions
Marinated Guero Chiles
This is Leonelly’s recipe for soy-marinated chiles. She served these made with jalapeños, but said they were best made with guero chiles. Could the use of soy sauce be a further indication of the Japanese influence on the cuisine of the Baja? Note: This recipe requires advance preparation.
Ingredients
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2 tablespoons vegetable oil
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2 dozen fresh guero chiles or substitute fresh jalapeños or chile de arbols
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2 thin slices of onion, separated into rings
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1/4 teaspoon garlic salt
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Freshly ground black pepper
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3 tablespoons soy sauce
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1 tablespoon lime juice, fresh preferred
Instructions
Pour a little of the oil in a heavy skillet and heat over a medium-high heat until hot. Add the chiles and onion and saute until the chiles start to blister and the onions are soft. Remove the pan from the heat and season the mixture with the garlic salt and pepper..
In a small nonreactive bowl, combine the remaining oil, soy sauce, and lime juice and mix well. Add the chiles and onions and toss to coat well. Cover the bowl and marinate for 24 hours before serving.
Jalapenos en Escabeche
This is a very traditional condiment all over Mexico and the Southwest. The canned versions of these jalapeños are more commonly served, but these are much tastier. Note: This recipe requires advance preparation.
Ingredients
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3 tablespoons olive oil
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1 small white onion, thinly sliced
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8 to 10 jalapeños, left whole
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4 cloves garlic
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1 medium carrot, peeled and sliced
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1 teaspoon dried thyme
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1 teaspoon dried oregano, Mexican preferred
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2 bay leaves
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Salt
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Freshly ground black pepper
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½ cup cider vinegar
Instructions
Heat the oil in a heavy skillet over medium heat until hot. Add the onion and chiles and saute the mixture until the onions soften and the chiles start to roast. Remove from the heat.
Pour ½ cup water into a saucepan and add the carrots and herbs and salt and pepper to taste. Bring the mixture to just under boiling, reduce the heat and simmer until the carrots are tender but still slightly crisp, about 8 to 10 minutes.
Pour the carrot mixture along with the water into a bowl, add the vinegar and stir to mix. Add the onions and jalapeños and toss to coat. Cover the bowl and refrigerate for at least 24 hours before serving.