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In the Mexican cuisine the pickled chipotle peppers vie in popularity with the pickled jalapeno peppers. Although the reality is that they are very different chilies and each one is very good in its kind.
In this preparation the chipotle peppers will give us a flavor that is smoky, spicy and a sweet touch . And the pickle that is prepared with vinegar, onion, garlics, herbs and more ingredients – gives a touch of sourness and freshness to the final flavor.
Once you taste them, there won’t be a snack or dish that you wouldn’t want to accompany with this tasty pickled chipotle peppers.
About the Recipe
The difficulty level of this recipe is minimum though it may seem complicated for the preparation time.
The chipotle peppers that are used in this recipe have to be dried. Don’t use the chipotle peppers in adobo because your recipe will become a mess.
This recipe is prepared with fresh aromatic herbs but if you don’t find them, they can be substituted for its dried version. Just adjust the quantities to 1 tablespoon of marjoram, 1 tablespoon of thyme and 1/2 tablespoon of bay leaves.
- Preferably use apple cider vinegar because it gives a fruity touch to the pickle. If you don’t have it handy white vinegar could also be used.
It will take you 40 minutes to prepare the recipe and then the pickle is left resting for 10 days.
The recipe yields 3 cups.
Ingredients 25 dried Chipotle Peppers (7.9 oz)1 Onion (5.2 oz)4 Garlic cloves (.7 oz)4 Bay Leaves4 Marjoram sprigs (1.4 oz)
4 Thyme sprigs (1.4 oz)
6 tablespoons of Brown Sugar (3.1 oz)2 cups of Apple Cider Vinegar (.5 qt)1/3 of a cup of Olive Oil (2.7 fl oz)1/2 tablespoon of Salt
Cookware 1 Saucepan1 Large Glass Jar with Lid1 Chopping Board1 Kitchen Spoon1 Turner1 Knife1 Fork
Directions Prepare the Chipotle Peppers
Rinse 1 dried chipotle pepper and perforate it 2 times per each side, with a fork. Then set aside.
||The chipotle pepper has to be rinsed so it doesn’t break in the preparation.
Repeat the same procedure with other 24 dried chipotle peppers.
Fry some Ingredients
Cut 1 onion into strips, then reserve.
Heat in a saucepan over medium heat 1/3 of a cup of olive oil.
- Incorporate in the saucepan:
- The Onion strips that were cut.
- 4 Garlic cloves.
Mix the saucepan ingredients and fry them for approximately 1 minute, until the onion looks a bit transparent; stir regularly.
- Add in the saucepan all the chipotle peppers that were perforated.
Mix the saucepan ingredients and fry them for about 8 minutes, until they are well fried; stir regularly.
Cook the Ingredients and leave the Pickle Resting
- Add in the saucepan, along with the other ingredients:
4 Bay Leaves.
- 4 Marjoram sprigs.
- 4 Thyme sprigs.
- 6 tablespoons of Brown Sugar.
- 2 cups of Apple Cider Vinegar.
- 1/2 tablespoon of Salt.
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 pickled chipotle peppers for about 15 minutes, until the chilies are soft; stir occasionally.
Turn off the heat, wait until the pickled chipotle peppers cool and transfer them to a large glass jar, with a kitchen spoon. Upon completion close the jar.
Leave the pickled chipotle peppers resting in a fresh and airy place or in the bottom part of the refrigerator for 10 days, so the flavors and aromas absorb.
Shake from time to time the jar, so the chipotle peppers mix with the pickle.
A Smoky Condiment
Suggestion: Try this chilies on a tostada. You will like this simple combination .
Variation: Would you like to try the ketchup sauce with chipotle pepper ?
Did you like the Chipotle Pepper?
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✤ Tuna Salad
✤ Cream of Bean Soup
✤ Steak with Onions
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