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An easy, quick way to pickle dried chipotle peppers adapted from Cookiing With Too Hot Tamales Cookbook! Pickled peppers are popular in Mexico, Spain and the Southwestern USA.
- 3 dried chipotle peppers, stemmed
- 1 cup red wine vinegar
- Combine the chiles and the vinegar in a small saucepan. Bring to a boil, and reduce to simmer. cook, covered, 5 minutes. Set aside to cool.
- Store in a jar in the refrigerator up to 6 months.
I've made plenty of pickled peppers, but never thought of using red wine vinegar before. It really gives a different, interesting taste. Don't forget you can use the liquid as well as the peppers! Made for Newest Zaar Tag.