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Recipe

Pickled Chilli and Vegetables Lupis

60 minutes

Easy

2 servings

Vasconia

This is a recipe for pickled chilies very original for containing jicama and cucumber, although you do not have to prepare in the Pressure Cooker Express® we give you the idea to see the different options that you can pack.

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Ingredients

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120 milliliters of olive oil
20 pieces of cuaresmeño chile cut into seedless slits
3 pieces of carrot peeled and sliced
2 pieces of onion slice in quarters
1 Cup of White vinegar
3 cups of Water
2 leaves of dry laurel
2 branches of fresh thyme
2 branches of marjoram
2 branches of Dried oregano
1 1/2 teaspoons of chicken broth powder
2 teaspoons of Salt
1 pinch of sugar
1 piece of cauliflower cooked but firm
1 piece of cucumber small cubed
1 piece of jicama small cubes
20 pieces of cambray potato cooked but firm

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Preparation

Follow the instructions for sterilizing the bottles and lids.

Fry the peppers in olive oil, add the carrots and onions until they are transparent, add the vinegar, water, herbs, salt and sugar, add the cauliflower, the chickpeas, the cucumbers and the jicama squares to the Mix of chilies and give a small boil to impregnate the flavor.

Rectify the seasoning to your liking. Place in sterilized jars and lid.