Tomatillo and Pepper-Ring
Escabeche with Garlic
Makes about 6 cups
This is a great side dish to serve with sandwiches in place of slaw or fries. It also goes well with sausages and roasted fowl. As with all escabeches, be sure to serve it well chilled.
- 1 red bell pepper
- 1 yellow bell pepper
- 1 large poblano chile
- 1/2 onion, cut into 1/4 inch-thick slices
- 5 to 6 large tomatillos, soaked in warm water for 30 minutes,
husked, and cut into quarters
- 6 to 8 cloves garlic, halved
For the Brine
- 4 cups rice wine vinegar
- 2 cups water
- 2 pods star anise
- 4 sticks canela or 2 sticks cinnamon, cracked
- 1-1/4 teaspoons dried thyme
- 2 teaspoons fennel seed
- 1-1/4 teaspoons whole allspice
- 2 teaspoons coriander seed
- 4 cloves
- 6 serranos, halved dried
- New Mexico red chile, split, stemmed, and seeded
- 1-1/2 cups sugar
- 1/4 bunch fresh cilantro
Trim the stem ends of the peppers and poblano. Seed and devein while keeping the peppers and poblano intact, and cut them into 1/4-inch-thick rings. Put all the vegetables except the garlic in a large heat-resistant bowl.
Combine all of the brine ingredients except for the cilantro in a large nonreactive saucepan and bring to a simmer over moderate heat. Reduce the brine by one third, about 8 to 12 minutes. Remove from heat, add the cilantro, and let steep.
Strain the brine into another large saucepan and bring it to a boil. Reduce the heat to low, add the garlic and cook for 2 to 4 minutes, or until the garlic is tender but not mushy. Pour the brine over the vegetables and let them cool to room temperature, uncovered. When cool, cover and refrigerate the escabeche for at least 6 hours or overnight. When ready to serve, drain off the brine and reserve it for another use.
a hands-on guide to the techniques of southwestern cooking
by Leland Atkinson, with a foreword by Mark Miller
1996, 144 pages,
full color throughout, $19.95 paper
Recipe reprinted by permission.
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Cookbook Profile Archive
This page modified February 2007