Pickled Green Chile Strips and Vegetables

Name: Pickled Green Chile Strips and Vegetables (Rajas y Verduras Curtidas)
Yield: About 6 servings
Cuisine: Mexican
Ingredients: 3 large onions; 6 fresh Anaheim chiles; 3 bay leaves; 4 garlic cloves; ¼ cup olive oil; 3 large carrots; 1 pound waxy red potatoes; Freshly ground black pepper; 1½ to 2 teaspoons kosher salt, or to taste; 2 cups distilled white vinegar; 2 cloves; 4 sprigs fresh thyme or ½ teaspoon dried thyme, crumbled; 4 sprigs fresh thyme or ½ teaspoon dried thyme, crumbled; 4 sprigs fresh marjoram, or ½ teaspoon dried marjoram, crumbled; 4 sprigs fresh marjoram, or ½ teaspoon dried marjoram, crumbled

Rajas y Verduras Curtidas

Preparation info

About
6
servings

Difficulty
Easy

Appears in

The Food and Life of Oaxaca

By Zarela Martínez

Published 1997

About

I found this useful, vivid-tasting side dish in the Mexican regional cookbook series published by the Banco Rural. The original version, which I have adapted slightly, was contributed by Socorro Castillejas de Martínez. You may use poblano chiles if Anaheims are unavailable.

Ingredients

6 fresh Anaheim chiles
3 large onions
2 cups distilled whi

Americas
Mexico
Side dish
Oaxaca
Vegan
Gluten-free
Central America

Method

Griddle-roast the chiles by the directions. Place in a paper or plastic bag for 10 to 15 minutes to loosen the skins. Peel the chiles; remove and discard the tops and seeds. Cut into long thin strips. Slice the onions into thin half-moons; place in a non-aluminum bowl with the chile strips. Add the vinegar and salt; season generously with pepper. Le