From thanisa@df.lth.se Tue Jul 15 14:50:44 1997 Date: 12 Jul 1997 19:58:50 -0600 From: Emma Fernlund Newsgroups: rec.food.recipes Subject: COLLECTION (2) Pickled Chilies Followup-To: rec.food.cooking Molagai Ooruga (Chili pickle Pcikled Chilies Chile Pickle (Molagai Ooruga) -- From: Chile Pepper magazine, March/April 1991 This pickle is often eaten with unleavened bread; it serves as a relish. It also makes a delightful companion to white rice mixed with a generous amount of yogurt. The yogurt, rice, and green chile pickle often make a perfect summer picnic dish. In Madras, we use long green chiles. This preserve goes well with nachos too. You can add it to any salad. Serrano chiles are good substitutes. 12 green New Mexican chiles [personally, I think hotter, thinner, green peppers would work better and be more authentic -- CMT] 3 lemons, cut into halves [limes would be a good substitute -- CMT] 2 Tablespoons ginger, finely chopped 4 Tablespoons salt 1/2 cup water Combine all the ingredients in a clean, dry glass jar, seal tightly and store in a cool dark area for three to four days, shaking it once a day. Transfer the ingredients to the refrigerator. Take out the preserve 10 minutes before you want to use it. From: aem@mthvax.cs.miami.edu 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. -- Name: Emma Fernlund EMail: thanisa@df.lth.se ~~~ 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.