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.