This is a recipe for a very original pickled chili dish that includes jícama and cucumber, although it doesn’t have to be prepared in the Pressure Cooker Express®. We give you the idea so you can see the different options you can can.
20 cuaresmeño chiles, cut into strips without seeds
3 carrots, peeled and sliced
2 onions, cut into quarters
1 cup white vinegar
3 cups water
2 leaves dried bay
2 sprigs fresh thyme
2 sprigs marjoram
2 sprigs dried oregano
1 1/2 teaspoons dry chicken broth or bouillon
2 teaspoons salt
1 pinch sugar
1 cauliflower, cooked but firm
1 cucumber, small diced
1 jicama, small diced
20 new potatoes, cooked but firm
Preparation
30 mins
30 mins
Low
Follow the sterilization instructions for jars and lids.
Fry the chilies in olive oil, add the carrots and onions until they become transparent; add vinegar, water, herbs, salt, and sugar, integrate the cauliflower, baby potatoes, cucumbers, and jícama cubes into the chili mixture and bring to a slight boil to infuse the flavors.
Adjust the seasoning to your taste. Place in sterilized jars and seal.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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