Chipotles en Vinagre
Chipotles en Vinagre
Pickled Chipotle Chiles
In the regions of Puebla and Tlaxcala, smoky chipotle chiles are frequently pickled and used to season sauces, stews, and soups. Look for chipotles or another smoked jalapeño variety, chile mora, which is tan or reddish brown in color, pliable and about 2 inches in length. Pickled chiles keep in the refrigerator for 3 to 4 months.
Ingrediënten
- 4 ounces chipotle chiles
- 11 ⁄2 cups water
- 11 ⁄2 cups cider vinegar
- 3 ⁄4 cup piloncillo Mexican raw sugar or dark brown sugar
- 8 whole allspice berries
- 2 cloves
- 2 teaspoons sea salt
- 1 small carrot peeled and thinly sliced
- 1 ⁄4 medium white onion sliced
Instructies
- Bring 11⁄2 cups water to a boil in a small saucepan.
- Meanwhile, rinse the chiles.
- Remove the stems and seeds, if desired.
- When the water boils, put the chiles in the boiling water.
- Add the vinegar, sugar, allspice, cloves, and salt.
- Bring to a boil, then reduce the heat to medium-low, cover and simmer 30 minutes.
- Add the carrot and onion.
- Cook until the vegetables are tender, 6 to 8 minutes.
- Cool.
- Transfer to a jar with a lid and store in the refrigerator.
