Pickled Habanero Peppers

alexandra romero
Yucatecan food is one of the best in the world, as it combines endemic ingredients, spices, and many different flavors to create delicacies like cochinita, lime soup, salbutes, panuchos, and more. To add more flavor to your dishes, today we’ll show you how to make pickled habanero peppers step by step, so you can avoid waste!Did you know? Besides adding a lot of flavor and a good kick to Mexican food, habanero chilies are also very healthy, as they are rich in vitamin C.Click here to see more easy recipes!
Reviewed by Editorial Team of Kiwilimón
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Ingredients
5
Servings
  • 2 cups water
  • 2 cups white vinegar
  • 1 tablespoon brown sugar
  • 1 tablespoon salt
  • 1 tablespoon oregano
  • 1 tablespoon cilantro seeds
  • 1 tablespoon black peppercorn
  • 4 bay leaves
  • 1 cup red onion, in thin strips
  • 2 cups Habanero chile, sliced
  • 1/2 garlic heads
  • 1 cup carrot, in slices
  • cochinita pibil, to accompany
Preparation
30 mins
15 mins
Low
  • Pour the water and vinegar into a pot and cook over medium heat for 2 minutes. Then add the brown sugar, salt, oregano, cilantro seeds, pepper, and bay leaf. Let it cook for 2 minutes.
  • Add the habanero chili, onion, and garlic and cook over low heat for 10 minutes. Remove from heat and let cool.
  • Serve the pickled habanero peppers in a previously sterilized airtight jar and remove the garlic. Pour all the liquid and close it. Refrigerate.
  • Serve the pickled habaneros with cochinita tacos.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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