Pickled Chilies and Vegetables Lupis

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.
Ingredients
2
Servings
  • 120 milliliters olive oil
  • 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.
Do you want to know what other nutrients this or other recipes have?
Provided by