Pickled Chilies and Vegetables Lupis

Name: Pickled Chilies and Vegetables Lupis
Prep time: 60 min
Cook time: 30 min
Yield: 2
Cuisine: Mexicana
Ingredients: 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

Vasconia

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.

Reviewed by Editorial Team of Kiwilimón

Published: 27-02-2017

Preparation

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.