CHILE CHIPOTLES EN ESCABECHE

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Chile Chipotles En Escabeche image

This is a fantastic recipe for chipotle peppers it is made with Piloncillo a cone of dark brown sugar.This is for a small amount you can make big batches of this by doubling or tripling the ingredients.

Provided by CunSwim

Categories     < 60 Mins

Time 40m

Yield 1 cup

Number Of Ingredients 14

100 g chilies, chipotles stemmed and seeded
1 carrot, sliced in 1/ inch rounds
4 garlic cloves
1/3 white onion, sliced in rings
1 cup water (or enough to cover your chile)
1/2 cup of vinegar for every cup water
3 tablespoons olive oil
1/2 cone piloncillo or 1 cup dark brown sugar
5 whole allspice
2 bay leaves
1 sprig fresh marjoram
1 stick cinnamon (a little piece of stick)
1 cauliflower, in pieces
1 teaspoon salt

Steps:

  • Put all ingredients except for oil in a pan bring to boil for 10 minutes.
  • Make sure you don't overcook you do not want the carrot or cauliflower to be mushy.
  • This can be canned in jars of any size. Top off with Olive oil, a little bit in smaller jars and all if you use one large jar.

Nutrition Facts : Calories 797.7, Fat 48, SaturatedFat 7.8, Sodium 2615.9, Carbohydrate 107.6, Fiber 34.6, Sugar 23.4, Protein 19.6

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