In the regions of Puebla and Tlaxcala, smoky chipotle chiles are frequently pickled and used to season sauces, stews, and soups.
How To Make Pickled Chipotle Chiles
A wonderful way to preserve chiles and elevate its flavor to another level! This recipe is so simple and easy to make that there's really no reason not to store a bunch of these in your cupboard.
Bring water to a boil in a small saucepan.
- Meanwhile, rinse the chilies.
- Remove the stems and seeds, if desired.
- When the water boils, put the chilies 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.
- Sugar: 26g
- Calcium: 19mg
- Calories: 142kcal
- Carbohydrates: 31g
- Fat: 1g
- Fiber: 4g
- Iron: 1mg
- Potassium: 68mg
- Protein: 2g
- Saturated Fat: 1g
- Sodium: 603mg
- Vitamin A: 1044IU
- Vitamin C: 1mg
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