Title: Chiles En Vinagre
Categories: Mexican Pickle
Yield: 12 Servings

2	tb	Corn oil
3		Cloves garlic
2		Carrot; cut into1/4" coins
1/2		Onion; peeled & wedged
1/4		Cauliflower; broken up
4	oz	Jalapeno; quartered lengthwise
1	c	Distilled white vinegar
3/8	c	Water
1		Bay leaves
1 1/2	ts	Oregano; dried
1 1/2	ts	Salt

Heat oil in large heavy pot. add garlic, carrots, onions, cauliflower and jalapenos;saute 6 min. , stirring continuously with wooden spoon. Add vinegar and water and bring to quick boil. Add spices and salt; cover and turn off the heat. Let steep 10 min.

Uncover and transfer to another container to cool. these will keep 2 or 3 weeks in the refrigerator.

Yields 3 quarts.

Per serving: 31 Calories; 2g Fat (65% calories from fat); 0g Protein; 2g Carbohydrate; 0mg Cholesterol; 295mg Sodium

Posted to MM-Recipes Digest V4 #6

Recipe by: SF Chron

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