Path: swen.emba.uvm.edu!news.cs.utah.edu!dog.ee.lbl.gov!agate!hammer.uoregon.edu!csulb.edu!gatech!howland.erols.net!news-peer.sprintlink.net!news-pull.sprintlink.net!news-in-east.sprintlink.net!news.sprintlink.net!Sprint!131.103.1.114!chi-news.cic.net!199.242.16.13!news4.ixa.net!ixa.net!uunet!in2.uu.net!198.59.162.1!news.rt66.com!news.rt66.com!not-for-mail From: Vicki Oseland Newsgroups: rec.food.recipes Subject: COLLECTION (5) Using Jalapenos Followup-To: rec.food.cooking Date: 6 Jul 1997 09:44:27 -0600 Organization: countrygourmet.com Lines: 210 Sender: phill@news.rt66.com Approved: phill@rt66.com Distribution: world Message-ID: <3.0.1.32.19970703123953.00701930@earthlink.net> Reply-To: Vicki Oseland NNTP-Posting-Host: mack.rt66.com Pickled Chilies Apricot Jalapeno Jelly Chiles Jalapenos En Escabeche Fiery Jalapeno Pesto Jalapeno Salsa (Cooked) * Exported from MasterCook * Pickled Chilies Recipe By : Estella Gomez - Press Enterprise Serving Size : 1 Preparation Time :0:00 Categories : Condiments Mexican Press Enterprise Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Oil 1 pound jalapeno peppers -- washed/dried 1/4 cup carrots -- sliced 1 medium onion -- sliced salt -- to taste garlic cloves -- peeled 1 cup vinegar 1 cup water olive oil Put 2 tbs. oil in a skillet and add washed and dried chilies. Cook only until skins blister. Remove chilies and add carrots and onion and saute until tender/crisp. Peel and pack chilies in standing position in hot clean pint canning jars. Add salt to taste; about 1/4 to 1/2 tsp. to each jar. Add 2 cloves garlic, 4-6 carrot slices and 2 onion slices. Heat equal parts of vinegar and water; pour mixture over chilies to within 1 inch of top of each jar. Insert a dinner knife on inside of filled jar to remove any bubbles; insert knife in middle of filled jars to remove bubbles there. This is done by moving the knife side to side. Add olive oil to within 1/2-inch of rim of each jar. Cover with lids and caps and adjust. Process in hot water bath for 15 minutes. Remove jars and place on towels away from any drafts to drain. Let stand 30-45 minutes until lids seal. Test seals after allowed time by pressing lids. If lids stay down they are sealed. If not, store those jars of pickles in refrigerator after they have cooled. Store sealed jars in pantry or under sink or in a cool, dark place. - - - - - - - - - - - - - - - - - - NOTES : The above recipe may be modified using raw chilies and vegetables. Make a 1-inch cut in each chile and do not saute. Pack raw vegetables and proceed as above. * Exported from MasterCook * APRICOT-JALAPENO JELLY Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Spread/Dips Spicy/Hot Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 Cup Jalapeno peppers -- stems & seeds removed 1 lg Red bell pepper -- stem & seeds removed 2 Cups Cider vinegar 1 And 1/2 cups dried apricots chopped 6 Cups Sugar 3 Ounces Liquid pectin 4 Drops red food color Put jalapenos, bell pepper, & vinegar in blender. Puree 'until coarsely ground and small chunks remain. Combine apricots, sugar, & jalapeno/pepper/vinegar mixture in large saucepan. Bring to a boil. Boil rapidly, 5 minutes. Remove from heat; skim off any foam that forms. Allow mixture to cool for 2 minutes. Then mix in pectin (and food coloring if you're going to use it). Pour into sterilized jars, seal, and cool. (I processed in a boiling water bath for 10 minutes.) Yield: 3 pints (I got 7 half pint containers.) From "Chile Pepper: The Magazine of Spicy Foods" May/June 1990. Vol. IV, No. 3, pp. 30-31. In "Fiery Fruits" article by Nancy Gerlach. Gerlach also wrote: "This recipe calls for apricots but peaches, nectarines, and pears work equally well. Any fresh green chile can also be substituted, depending on your heat preference. Serranos will make it hotter; roasted, peeled New Mexican chiles will tame it down." - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Chiles Jalapenos En Escabeche Recipe By : L.A. Times Serving Size : 1 Preparation Time :0:00 Categories : Condiments Vegetables Mexican Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Pound Jalapeno Peppers Salt Water 3 Cups Vinegar 2 Whole Cloves 1/4 Tsp Oregano 1 Small Cinnamon Stick -- piece 1/4 Tsp Ginger 1/2 Cup Oil 1 Medium Onion 8 Ounces Carrots -- sliced 1 Head Garlic -- Cloves Separated And Peeled 4 Bay Leaves Wash chiles and cut stems so they are no longer than 1/4 inch. Cut a slit in each chile and place in bring made by dissolving 2 tbs salt in 3 cups water. Let chiles stand in brine for 4 or 5 days and change brine two or three times a day. On final day, drain chiles and rinse. Combine vinegar, cloves, oregano, thyme, cinnamon stick and vinegar and boil until even in color, about 10 minutes. Heat oil, add onions, carrots, garlic cloves and bay leaves and cook until onion and carrots are tender. In a hot, sterilized 1-quart jar, make layers of onion mixture and chiles until jar is filled, starting and ending with onion mixture. Add boiling vinegar to cover and seal. Let stand in a cool place at least 2 weeks before using to let flavors blend. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Fiery Jalapeno Pesto Recipe By : Herb Companion Magazine Serving Size : 8 Preparation Time :0:00 Categories : Sauces Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Cup Jalapeno Peppers -- stems removed 2 Large Clove Garlic -- peeled and cut into -- four pieces. 1 Cup Basil Leaves -- packed 1 Cup Cilantro Leaves -- packed 1 Tsp Cumin Seed -- freshly ground 1/2 Cup Extra Virgin Olive Oil 1/2 Cup Parmesan Cheese -- freshly grated 1/2 Cup Walnuts -- or pine nuts 1/2 Tsp Salt -- if needed 1 Tb White Wine Vinegar Combine jalapenos, herbs, ground cumin seed, and olive oil in food processor or blender container. Process until smooth. Add remaining ingredients, pulsing several times to mix completely. Taste for seasoning; adjust salt and vinegar as needed. Refrigerate up to 2 weeks, freeze for long-term storage. Reblend if liquids appear when thawed after freezing. - - - - - - - - - - - - - - - - - - NOTES : Use this pesto for seasoning vegetables, meats, sauces, or pasta, or as a base for salad dressing or marinade. You can use small amounts directly from freezer. * Exported from MasterCook * Jalapeno Salsa (Cooked) Recipe By : Serving Size : 2 Preparation Time :0:00 Categories : Mexican Salsa Sauces Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Tbsp Olive oil 3/4 C Jalapenos -- chopped 2 Cloves garlic -- minced 1/4 C Onion -- chopped 3 C Seeded,peeled -- chopped>>> Tomatoes. 1 Tbsp Red wine vinegar 1 Tbsp Fresh cilantro -- chopped 1 tbsp Green olives -- chopped Salt In med. sized skillet, heat the oil. Add the jalapenos, garlic and onion. Saute until the onion is soft, but not browned, 3-5 min. Add the tomatoes and cook until the tomatoes are quite soft, about 5 min. Add the remaining ingredients and cook for a few minutes more to give the flavors a chance to "marry". Add salt to taste if needed. Let the salsa stand for at least 30 min. Stir well before serving. Yield: Approx. 2 cups This salsa is moderately hot--use half bell pepper and half jalapeno to "cool" it down if you like. - - - - - - - - - - - - - - - - - - Oseland's Country Gourmet - http://www.countrygourmet.com mailto:oselands@countrygourmet.com To respond, remove antispam Z from return address or click on "mailto" above. ~~~ Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the "Posting Guidelines" article. Recipes/requests go to recipes@rt66.com; questions/comments to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear.