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

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.