Pickled Chiles, Canned

AuthoradminCategoryMexican Recipes, VeganDifficultyIntermediate

To prepare pickled chiles, a classic of Mexican cuisine that cannot be missing from your table. This preparation is ideal to accompany a wide variety of dishes and is perfect for preserving the spicy flavor of the chiles for longer.

Ingredients:

• 500 grams of jalapeño or cuaresmeño chilies
• 1 medium onion
• 4 peeled garlic cloves
• 175 milliliters of white vinegar
• 2 medium carrots
• 4 bay leaves
• 1 pinch of thyme
• 3 pieces of allspice
• 1 pinch of salt
• 125 milliliters of olive oil

Instructions:

1. Vegetable preparation: Wash and disinfect all the vegetables. Chop the jalapeno peppers into julienne or slices, depending on your preference.If you decide to use them whole, make a cut to prevent them from puffing up and exploding when cooking.
2. Even Slicing: Chop the onion, carrot, and garlic cloves into even slices to ensure even cooking.
3. Sofrito: In a pot, heat the olive oil and add the onion and garlic.Cook for 5 minutes, stirring constantly.
4. Add carrots: When the onion begins to change color, add the chopped carrots and cook for a few more minutes.
5. Incorporation of chilies: Add the cut chilis and mix well.Cook for another 5 minutes.
6. Addition of spices and vinegar: Add white vinegar, bay leaves, pepper, thyme and salt.Mix well and cook over low heat until the vinegar has consumed.
7. Packaging and preservation: Let the pickled chiles cool and store them in sterilized jars.You can keep them refrigerated for up to a month.

Tips:

• Sterilization of jars: For better conservation, use sterilized and dry jars.
• Variety of chili peppers: You can experiment with different types of chili peppers depending on your taste and the level of spiciness you prefer.
• Accompaniment: Pickled chiles are great for adding a spicy touch to cakes, sandwiches, toasts and more.