Best Chiles En Vinagrepickled Chiles Recipes

Chiles En Vinagre Recipe by Tasty image

Provided by Ellen Marie Bennett

Time 30m

Yield 6 servings

Number Of Ingredients 13

3 bay leaves
½ teaspoon black peppercorn
½ teaspoon mexican oregano
grapeseed, over heat
8 black peppercorns
4 cloves garlic
1 onion, sliced
jalapeño
carrot
cauliflower, optional
1 water
apple cider vinegar, white vinegar
salt, to taste

Steps:

Put oil in pan, add garlic, bay leaf, peppercorn, Mexican oregano, cumin seeds
Saute briefly
Add sliced jalapeños and slide carrots and sauté it more
Add water, apple cider vinegar, white vinegar, salt
Let it boil for a couple of minutes and then transfer to jars - throw in fridge.
Enjoy!

Nutrition Facts : Calories 22 calories, Carbohydrate 5 grams, Fat 0 grams, Fiber 1 gram, Protein 0 grams, Sugar 1 gram

Chiles en Vinagre-Escabeche image

Provided by Sonia

Categories Snack

Time 35m

Number Of Ingredients 10

2-3 tablespoons of grapeseed oil
4 large carrots
18-20 serranos
1 medium white onion
1-2 cloves of garlic (smashed)
2 bay leaves
1 teaspoon oregano
2 cups white vinegar
1 1/2 cups water
Salt to taste

Steps:

Heat the oil in a pot. Add the carrots and saute for 3 minutes. Add the chiles and saute for 5-7 minutes or until the chiles begin to soften and turn color.
Add in the onions and garlic. Stir well to combine and let cook for a few minutes.
While you wait, mix the vinegar and water together. Season to taste with salt. Make sure you season well. If you like, you could add a little sugar, but I did not this time.
Mix in the bay leaves and oregano. After a few minutes, pour in the liquid part. Bring up to a light boil and cook for 7-10 minutes. Remove from heat, cover and let sit at room temperature overnight. Store cooled chiles in a glass container with a tight lid in your refrigerator. They will last for at least a month!