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We are sure that you have heard of the pickled onions
, of the pickled jalapenos
and of many more pickled recipes... but of the pickled ancho peppers ?? Possibly you had never heard about them.
Well, this recipe consists of some ancho peppers bathed in a delicious pickle. And the reason for which this recipe is needed is due to the sweet notes that the ancho peppers provide
. Is a very special flavor that other pickles don’t have.
– You will also find in this pickle slightly notes that are spicy and sour; which are harmonized
with camp aromas.
The pickled ancho peppers are a true delight, which can be accompanied with a rice
, with main courses that have meat
or simply with a snack.
About the Recipe
- This recipe is not difficult to make but it is very laborious... you will see why.
- In the preparations of pickles, adobos and encurtidos; it is common and advisable to use black peppercorns instead of ground as it is more aromatic and maintains the flavor for a longer time. If you don’t have them, they can be substituted for 2 tablespoons of ground black pepper.
- In this recipe fresh aromatic herbs are used. They could also be used dried, you would only have to adjust the quantities to 2 tablespoons of bay leaves, 3 tablespoons of marjoram and 3 tablespoons of thyme.
- The recipe is given with brown sugar because it is healthier but white sugar could also be used, just reduce to 4 tablespoons because it is sweeter.
- The preparation takes 45 minutes and then the chilies are left resting for 8 days.
- The recipe is for 10 cups of chilies, don’t get scared they are so tasty that you will feel that they are few.
50 Ancho Peppers (17.6 oz)
2 Onions (10.5 oz)
24 Garlic cloves (2.1 oz)
6 Bay Leaves
6 Marjoram sprigs (2.1 oz)
6 Thyme sprigs (2.1 oz)
6 tablespoons of Brown Sugar (3.1 oz)
1 qt of Apple Cider Vinegar
3/4 of a cup of Olive Oil (6 fl oz)
20 Black Peppercorns
1½ tablespoons of Salt
2 Frying Pans
1 Large Glass Food Container with Lid
1 Measuring Cup
1 Chopping Board
10 Paper Towels
Work with the Ancho Peppers
Fry the Ancho Peppers
- Remove the seeds and the veins of 50 ancho peppers.
- Cut the superior part of the 50 ancho peppers with the ones you worked and discard it.
- Crush the 50 ancho peppers and cut them lengthwise into 2 pieces, they should end up like paper sheets; then set aside.
- Heat in a frying pan over low heat 1/2 cup of olive oil (4 fl oz).
- Put in the frying pan 1 piece of the ancho peppers that were cut and fry it for about 4 seconds per each side, until it is lightly fried and it changes to a light brown color.
||Don’t fry the chili for a long time because its flavor becomes bitter.
- Transfer from the frying pan to some paper towels, with some tongs, the piece of ancho pepper that was fried so it dries; then reserve.
- Repeat the same procedure with all the ancho pepper pieces that were not fried, it won’t be necessary to add more olive oil in the frying pan.
Fry the Onions and the Garlics
- Cut 2 onions into strips, then reserve.
- Heat in another frying pan over low heat 1/4 cup of olive oil (2 fl oz).
- Incorporate in the frying pan:
- The strips of the Onions that were cut.
- 24 Garlic cloves.
Prepare the Pickle
- Mix the frying pan ingredients and fry them for approximately 1 minute, until the onion looks a bit transparent; stir regularly. Then set aside.
- Add in a saucepan:
- 6 Bay Leaves.
- 6 Marjoram sprigs.
- 6 Thyme sprigs.
- 6 tablespoons of Brown Sugar.
- 1 qt of Apple Cider Vinegar.
- 20 Black Peppercorns.
- 1½ tablespoons of Salt.
Leave the Pickle Resting
- Mix the saucepan ingredients and bring the vinegar to a boil over high heat.
- When the vinegar boils reduce to medium heat and cook the mixture for about 5 minutes, until the brown sugar has dissolved; stir occasionally. Then set aside.
- Put over a glass food container 1 layer of the ancho peppers’ pieces that were fried.
- Put over the ancho peppers’ layer that was made 1 layer of the onions and garlic cloves that were fried.
- Pour over the glass food container some of the mixture that was cooked (once it is cold).
- Continue in the same order making layers in the glass food container, until all the ingredients have finished.
- Cover the food container and leave the pickled ancho peppers resting in a fresh and airy place or in the bottom part of the refrigerator for 8 days, so the flavors and aromas absorb.
- Squeeze from time to time the ancho peppers, so they mix with the pickle.
Try the pickled ancho peppers as an accompaniment
of a tasty peasant rice. It is an excellent combination!
If you have some ancho peppers left come to prepare the ancho pepper adobo.
Did you like the Ancho Peppers?
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