Chile Chipotles En Escabeche
- Ready In:
- 40mins
- Ingredients:
- 14
- Yields:
-
1 cup
ingredients
- 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
directions
- 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.
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RECIPE SUBMITTED BY
CunSwim
Mexico
I live in Cancun, ben here over 30 years.
I will cook pretty much anything at least once.
Hate the heat here! Don't
believe anyone that says you get used to it!