Plantain-Stuffed Chipotles Chiles in Escabèche

Course Appetizers Total Time 3h

Ingredients in this Recipe

1 medium carrot, cut into 1/8 inch dice
1 medium red onion, halved lengthwise, then thinly sliced crosswise
1 tablespoon plus 1 1/4 teaspoons salt
1/2 cup cider vinegar
1/2 teaspoon ground allspice
2 tablespoons granulated sugar
2 tablespoons packed coarsely grated piloncillo (unrefined brown sugar; sometimes called panela) or packed dark brown sugar
2 very ripe large plantains (skin should be predominantly black; 1 1/2 pounds total)
3 3/4 cups water
3 sprigs fresh marjoram or 1/2 teaspoon dried, crumbled
3 sprigs fresh thyme or 1/2 teaspoon dried, crumbled
4 teaspoons finely chopped garlic (3 to 4 cloves)
6 tablespoons olive oil

See Full Recipe at Epicurious