Jalapenos Con Queso En Vinagre (Jalapenos with Cheese)

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Title: Jalapenos Con Queso En Vinagre (Jalapenos with Cheese)
Categories: Preserves, Appetizers, Mexican, Patricia
Yield: 1 servings

1 lb Jalapeno Peppers
2 c Vinegar
1 c Vegetable oil
3 Carrots in slices
2 md Onions in slices
1 T Spices: Bay leaf, oregano
- Thyme, sweet marjoram
Cheese*

*Cheese: the cheese need to be white, fresh and needs to resist the
warm temperature without melting. Peel the peppers like poblanos:
roast in the flame of a stove and then put in a plastic bag for 20
min at least, then hold under water while peeling them. (This
peeling is optional.)

Cut one side of peppers and take out the seeds (keep one teaspoon of
this seeds). Fill with a little amount of cheese and use a toothpick to
close the peppers. In the vegetable oil fry the onion slices, carrot
slices and the peppers just long enough to soften them. Add vinegar and
spices and a teaspoon of seeds and let boil only 3 or 4 min. Let cool
and keep in glass jars. You can use immediatly. The length of time you
can keep these depends on the kind of cheese you use.

Variations: You can add cloves of garlic and cauliflower, or add the
spices you like, if you add more ingredients you need also to add more
vinegar and oil, the peppers and vegetables need to be covered with oil
and vinegar. This recipe is a basic recipe, and you can make changes as
you like.

Patricia Wriedt

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