CHILES EN VINAGRE RECIPE BY TASTY
I feel like I always have to have something spicy readily available. A super quick and easy side with a pop of extra flavor and spice perfect to top off your favorite dishes. Throw them on anything to add some sweet and savory heat. Perfect for nachos, pizza, sandwiches, charcuterie boards, or enjoy them on their own right out of the jar.
Provided by Ellen Marie Bennett
Time 30m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Put oil in pan, add garlic, bay leaf, peppercorn, Mexican oregano, cumin seeds
- Saute briefly
- Add sliced jalapeños and slide carrots and sauté it more
- Add water, apple cider vinegar, white vinegar, salt
- Let it boil for a couple of minutes and then transfer to jars - throw in fridge.
- Enjoy!
Nutrition Facts : Calories 22 calories, Carbohydrate 5 grams, Fat 0 grams, Fiber 1 gram, Protein 0 grams, Sugar 1 gram
CHILES EN VINAGRE(PICKLED CHILES)
The traditional vegetables-carrots, cauliflower florets, zucchini, and jicama-may be added to this HOT pickle!
Provided by Sharon123
Categories Onions
Time 40m
Yield 8 cups
Number Of Ingredients 15
Steps:
- Rinse the chiles, and pierce them with a fork; set aside.
- Place the vinegar, 1 tbls. salt, oregano, bay leaves, peppercorns, clove, giinger, cinnamon, thyme, marjoram, and lime zest into a medium saucepan and bring to a boil over high heat. Boil pickling liquid for 5 minutes, then add chiles and boil for 3 more minutes. Drain the chiles in a colander set over a bowl. Strain pickling liquid through a sieve into a large glass jar(or ceramic), discarding the solids. Discard the herbs from the chiles and add chiles to the pickling liquid.
- Heat the oil in a skillet over medium high heat. Add onions and garlic and cook until browned, 10-15 minutes. Add the onions to jar with chiles.
- Set the jar aside to let pickling liquid cool. Adjust seasonings now. Cover the jar and refrigerate for at least 24 hours. Chiles will keep, covered and refrigerated, for up to 2 weeks.
- Or you may can:.
- Place chiles and whatever vegetables you may be adding in sterile canning jars and seal. Process in a hot water bath for 10 minutes.
Nutrition Facts : Calories 119.6, Fat 4, SaturatedFat 0.5, Sodium 21.6, Carbohydrate 12.9, Fiber 4.7, Sugar 6.5, Protein 2.4
CHILES SERRANOS EN ESCABECHE
Steps:
- Wash the chiles, leaving the stems intact. Cut a cross in the tip of each chile so the vinegar can penetrate.
- In a large heavy skillet, over a mediumhigh heat, heat the olive oil until it smokes. Reduce the heat to medium and add the onions, chiles, carrots, and garlic. Cook for about 10 minutes, stirring from time to time. Add the vinegar, salt, bay leaves, oregano, marjoram, and thyme. Bring to a boil. Reduce the heat and simmer for 5 minutes longer.
- Pack 6 sterilized pint jars with the chile mixture, top with the vinegar, and seal. Process according to USDA guidelines.
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