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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 24 |
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This is another recipe from the California Rancho cookbook. Very easy to make and makes a very unique appetizer. According to the notation in the cookbook, chiles used to be brined and kept in crocks to preserve them in the off season. The author suggests serving the chiles with sharp cheese and bread. Pasillas are also called poblanos and although they're not a hot as jalapenos they can still burn you a bit if cut barehanded. Ingredients:
8 fresh pasilla chiles |
1 quart water |
1/4 cup sea salt |
1 cup cider vinegar |
2 garlic cloves, smashed |
Directions:
1. Flame, peel and seed chiles. Place in a glass bowl or crock.
2. Bring brine ingredients to a simmer and immediately pour over the chiles.
3. Soak for a week before serving.
4. These chiles can be stored in a jar in the refrigerator for several months.
5. Cut chiles in strips and use with cheese as an appetizer or serve in tostados, burritos and salsas.
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