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.
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.