Recipe Detail Chiltepines en Escabeche

Chiltepines en Escabeche

Chiltepines en Escabeche

( Pickled Chiltepin ) In Mexico, precisely in the state of Sonora and Sinaloa, fresh green and red chiltepins are preserved in vinegar and salt. Used as a condiment, they are popped into the mouth when eating any food except, perhaps, flan. The tiny chiles are preserved in three layers in a sterilized 1-pint jar. 



1. Fill the jar one-third full of chiltepins. Add 1 clove garlic, 1 teaspoon (5 mL) salt, and 1 tablespoon (15 mL) apple cider vinegar.

2. Repeat this process twice more, and fill the jar to within ½ inch (1 cm) of the top with water.

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


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