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Lorenza

Lorenza Avila

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Recipe of Pickled Chipotles in Pressure Cooker
Recipe

Pickled Chipotles in Pressure Cooker

5 mins
40 mins
Low
43
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With this recipe of chilies you can make your own pickled chipotle peppers and store them packed in jars. They are perfect to give as a gift to your friends or save ready.
Learn more about Lorenza Avila

Ingredients

12 portions
  • 250 grams morita pepper, big
  • 2 cones piloncillo
  • 2 bottles vinegar, from barrel
  • 2 onions, in segments
  • 5 carrots, peeled and on casters
  • pinches allspice
  • 1 corsage aromatic herb
  • 1 pinch salt
  • enough olive oil
  • 1 pinch black pepper

Preparation

Put a little oil in the pressure cooker and cook a little the carrot and onion. Add the cloves of garlic cut into four, the piloncillo, vinegar, peppers and herbs.
Add the well-washed chilies and close the pressure cooker. Put the heat on low and cook for 30 minutes until the peppers are cooked.
While the chiles are cooking, boil the jars (to put the chipotles inside) in a pot covered with plenty of water for 20 minutes. Boil the tapas apart and keep in hot water.
Fill the hot jars with the pickled chilies, put the lids and put mouth down for 5 minutes.
Re-flip the jars and let cool.

TIPS

You can use empty jars to pack it.

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Nutritional information

* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
Energy
149.5
kcal
7.48%
Carbohydrate, by difference
32.7
g
10.9%
Protein
4.7
g
9.4%
Total lipid (fat)
2.3
g
3.54%
100
Do you want to know what other nutrients this recipe has?
Provided by USDA
Rate this tip
Ratings (2)
Julio Diaz
21/03/2019 14:00:52
No esta bien explicada. Por otro lado dice agregue los ajos... Y en los ingredientes no dice nada de ajos. Muy mal.
Pal Vaz Paty
01/11/2017 07:44:28
Buenísimos mmmm

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