Pickled jalapeños with carrots (Chiles jalapeños en escabeche) from Mi Cocina: Recipes and Rapture from My Kitchen in Mexico (page 64) by Rick Martinez
- black peppercorns
- whole cloves
- Show all ingredients...
- Serves : 2 quarts
Where’s the full recipe - why can I only see the ingredients?
Accompaniments: Salsa guajillo-dipped tortillas with roasted chicken and queso fresco (Enchiladas mineras); Fried pork cutlet sandwich topped with strands of queso Oaxaca (Cemita poblana); Garlic and lime slow-roasted pork sandwiches with salsa and pickled jalapeños (Torta de lechón); Homemade chorizo on a large corn tostada topped with refried beans (Tlayuda con chorizo rojo)
Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.
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