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Chiltepines en Escabeche
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    Chiltepines en Escabeche

  • Fresh red and/or green Chiltepins (as many as you want to pickle)
  • 3 cloves garlic, peeled
  • 3 teaspoons salt
  • 3 tablespoons cider vinegar
  • water
  • In the states of Sonora and Sinaloa, fresh green and red Chiltepins are preserved in vinegar and salt. They are used as a condiment or are popped into the mouth when eating any food--except, perhaps, oatmeal. Since fresh Chiltepins are not available in the U.S., adventurous cooks and gardeners must grow their own. The tiny chiles are preserved in three layers in a 1 pint, sterilized jar.

    Fill the jar 1/3 full of Chiltepins. Add 1 clove garlic, 1 teaspoon salt, and one tablespoon cider vinegar. Repeat this process twice more and fill the jar to within 1/2 inch of the top with water.

    Seal the jar and allow to sit for 15 to 30 days.

    Yield: 1 pint

    Heat Scale: Hot

    From: Fiery Foods Supersite
    Posted By: Dave Dewitt
    Post Date: ???

    *BACK TO MEXICAN*







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