Best Chiles En Vinagre Recipe By Tasty Recipes

Chiles en Vinagre-Escabeche image

Provided by Sonia

Categories Snack

Time 35m

Number Of Ingredients 10

2-3 tablespoons of grapeseed oil
4 large carrots
18-20 serranos
1 medium white onion
1-2 cloves of garlic (smashed)
2 bay leaves
1 teaspoon oregano
2 cups white vinegar
1 1/2 cups water
Salt to taste

Steps:

Heat the oil in a pot. Add the carrots and saute for 3 minutes. Add the chiles and saute for 5-7 minutes or until the chiles begin to soften and turn color.
Add in the onions and garlic. Stir well to combine and let cook for a few minutes.
While you wait, mix the vinegar and water together. Season to taste with salt. Make sure you season well. If you like, you could add a little sugar, but I did not this time.
Mix in the bay leaves and oregano. After a few minutes, pour in the liquid part. Bring up to a light boil and cook for 7-10 minutes. Remove from heat, cover and let sit at room temperature overnight. Store cooled chiles in a glass container with a tight lid in your refrigerator. They will last for at least a month!

Chiles En Vinagre(Pickled Chiles) image

Provided by Sharon123

Categories Onions

Time 40m

Yield 8 cups

Number Of Ingredients 15

2 lbs serrano chilies
6 cups cider vinegar
salt
1 teaspoon dried oregano
4 bay leaves
3 black peppercorns
1 clove
1/8 teaspoon ground ginger
1/8 teaspoon ground cinnamon
3 sprigs fresh thyme
3 sprigs fresh marjoram
1 lime, zest of, grated
2 tablespoons vegetable oil
2 medium white onions, peeled, sliced
6 garlic cloves, peeled

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 En Vinagre Recipe by Tasty image

Provided by Ellen Marie Bennett

Time 30m

Yield 6 servings

Number Of Ingredients 13

3 bay leaves
½ teaspoon black peppercorn
½ teaspoon mexican oregano
grapeseed, over heat
8 black peppercorns
4 cloves garlic
1 onion, sliced
jalapeño
carrot
cauliflower, optional
1 water
apple cider vinegar, white vinegar
salt, to taste

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