Super Bowl Nachos! It’s that time of year and the diet goes out the window. It’s been doing that of late. Tasty little treats with crispy tortilla chips, sharp cheddar cheese and Jalapeños en Escabeche. This recipe for pickled jalapeños is the best I have ever eaten and is what makes these Super Bowl Nachos, among other remarkably tasty treats. :)
I’ve noticed I am on a Southwest/Mexican cuisine kick of late but with the Super Bowl I can’t help it. Nachos always go well with Super Bowl parties. This recipe is an adaptation of Diana Kennedy’s recipe in The Art of Mexican Cooking. They really are killer. It is packed full of flavor with minimal heat. If you want more heat, then leave the seeds in the jalapeños. The seeds add a slight bitterness. I’m fine with seeding them but leaving as much of the rib as possible. The end result is a spicy, sweet, savory treat that is wonderful on chicken sandwiches, in beans, soups, relishes, Mexican food, of course, etc. Don’t take my word for it, try these.
- 2 lb jalapeño chile peppers
- 1 lb spring onions cut into 8 pieces
- 1-1/2 lb carrots, peeled and julienned 1/8″ thick
- 5 cloves garlic, peeled and rough chop
- 10 cloves garlic peeled and whole
- 3 cups white vinegar
- 1 cup cider vinegar
- 3 Tbsp Kosher salt or sea salt
- 16 bay leaves
- 1-1/2 teaspoon dried oregano
- 8 sprigs of fresh thyme or 3/4 teaspoon dried
- 1/2 teaspoon piloncillo (Mexican unrefined sugar)
- 1/3 cup water
- 10 peppercorns
- 1/2 cup olive oil
- 1 teaspoon cumin seed
- 4 whole cloves
Clean and stem chiles. Next, slice the chiles into strips (Rastas).
Julienne carrots into 1/8″ slices and add to the chiles.
Sprinkle with salt and toss well.
Macerate for 1 hour.
Put water, chopped garlic, peppercorns, cumin seed, cloves, 10 of the bay leaves, 2 sprigs thyme leaves & 1/2 tsp of oregano into blender and blend thoroughly.
Heat oil in a large, deep skillet.
Add the onions
and blended spices.
Fry until liquid has evaporated and the onions are translucent, not brown, about 10 minutes.
Strain chiles and carrots reserving liquid. Add chiles and carrots to the skillet.
Fry over high heat stirring and turning the vegetables for about 10 minutes.
Add the reserved liquid,
whole garlic cloves, 6 sprigs fresh thyme, 6 bay leaves, 1 teaspoon oregano and sugar.
Bring to a boil and cook 8 minutes.
Transfer to Mason jars, top with 1 tablespoon olive oil. Process in a hot water bath for 10 minutes.
Produces roughly 4 Qts.