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Jalapenos Con Queso En Vinagre (Jalapenos with Cheese)

1 pound jalapeno peppers
2 cups vinegar
1 cup vegetable oil
3 carrots, sliced
2 medium onions, sliced
1 tablespoon bay leaf
1 tablespoon oregano
1 tablespoon thyme
1 tablespoon sweet marjoram
Fresh white firm Mexican cheese

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.

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.


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