KeepRecipes is one spot for all your recipes and kitchen memories. Keep, cook, capture and share with your cookbook in the cloud.
Get Started - 100% free to try - join in 30 seconds
YIELD:
makes 1 quart
ACTIVE TIME:
15 minutes
TOTAL TIME:
1 to 3 days
Suggested Tweaks: I'd add a bit of sugar to the brine next time to balance the heat and tang. So far, I've only tasted the chiles (and onions) on their own next to a bit of cheese, but I plan to serve them on tacos, in black beans, and maybe on a hot grilled cheese.
about 1 pound assorted large fresh chiles, such as poblano, Anaheim, or New Mexico, or 1 1/4 pounds small fresh chiles, such as jalapenos
1 medium red onion, thinly sliced
4 cloves garlic, peeled
5 sprigs fresh thyme or marjoram
1 tablespoon coarse salt
3 cups white wine vinegar or sherry vinegar
|
1st Keep
 IlanaKS
|
Comments