Chiltepines en Escabeche

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Chiltepines en Escabeche
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In the states of Sonora and Sinaloa, fresh green and red Chiltepins are preserved in vinegar and salt. They are used as a condiment or are popped into the mouth when eating any food--except, perhaps, oatmeal. Since fresh Chiltepins are not available in the U.S., adventurous cooks and gardeners must grow their own. The tiny chiles are preserved in three layers in a 1 pint, sterilized jar.

NOTE: this recipe requires advanced preparation.



Ingredients


  • Fresh red and/or green Chiltepins (as many as you want to pickle)

  • 3 cloves garlic, peeled

  • 3 teaspoons salt

  • 3 tablespoons cider vinegar

  • water



Instructions


Fill the jar 1/3 full of Chiltepins. Add 1 clove garlic, 1 teaspoon salt, and one tablespoon cider vinegar. Repeat this process twice more and fill the jar to within 1/2 inch of the top with water.

Seal the jar and allow to sit for 15 to 30 days.

 

Servings
1 pint
Servings
1 pint
Chiltepines en Escabeche
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe

In the states of Sonora and Sinaloa, fresh green and red Chiltepins are preserved in vinegar and salt. They are used as a condiment or are popped into the mouth when eating any food--except, perhaps, oatmeal. Since fresh Chiltepins are not available in the U.S., adventurous cooks and gardeners must grow their own. The tiny chiles are preserved in three layers in a 1 pint, sterilized jar.

NOTE: this recipe requires advanced preparation.



Ingredients


  • Fresh red and/or green Chiltepins (as many as you want to pickle)

  • 3 cloves garlic, peeled

  • 3 teaspoons salt

  • 3 tablespoons cider vinegar

  • water



Instructions


Fill the jar 1/3 full of Chiltepins. Add 1 clove garlic, 1 teaspoon salt, and one tablespoon cider vinegar. Repeat this process twice more and fill the jar to within 1/2 inch of the top with water.

Seal the jar and allow to sit for 15 to 30 days.

 

Servings
1 pint
Servings
1 pint
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