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Chipotles en Vinagre

This recipe produces pickled chipotle chiles, a smoky and spicy condiment commonly used in Mexican cuisine. The chiles are simmered with vinegar, piloncillo, and spices, then cooled and stored in the refrigerator for months.
Couverts4 servings
Total time 43 minutes
estimated costs pp 1.50
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Ingredients

  • 1 1/3 small carrot peeled and thinly sliced
  • 5 1/3 ounces chipotle chiles
  • 2 2/3 cloves
  • 2 2/3 teaspoons sea salt
  • 10 2/3 whole allspice berries
  • 14 2/3 ⁄2 cups cider vinegar
  • 14 2/3 ⁄2 cups water
  • 4 ⁄4 cup piloncillo Mexican raw sugar or dark brown sugar
  • 1 1/3 ⁄4 medium white onion sliced

Instructions

  • Bring 1 1/2 cups water to a boil in a small saucepan.
  • Meanwhile, rinse the 5 1/3 ounces of chipotle chiles.
  • Remove the stems and seeds from the chiles, if desired.
  • When the water boils, put the chiles in the boiling water.
  • Add 1/2 cup cider vinegar, 1/4 cup piloncillo (Mexican raw sugar or dark brown sugar), 10 2/3 whole allspice berries, 2 2/3 cloves, and 2 2/3 teaspoons sea salt.
  • Bring to a boil, then reduce the heat to medium-low, cover and simmer for 30 minutes.
  • Add 1 1/3 small peeled and thinly sliced carrot and 1/4 medium white onion sliced.
  • Cook until the vegetables are tender, about 6 to 8 minutes.
  • Cool the mixture.
  • Transfer to a jar with a lid and store in the refrigerator.

Notes & Wine Advice

Serving Advice

Serve these pickled chipotle chiles as a flavorful condiment alongside tacos, grilled meats, or stews to add a smoky, spicy kick. They can also be chopped and stirred into sauces or soups for extra depth. Because they keep well refrigerated for several months, prepare a batch in advance to enhance your dishes throughout the season. Use sparingly to control heat and savor the complex smoky flavor.

Variations

For a milder version, remove all seeds from the chipotle chiles before pickling. You can substitute piloncillo with dark brown sugar or even honey for a different sweetness profile. Adding a few slices of fresh garlic or a cinnamon stick during simmering can introduce additional aromatic notes. For a tangier pickle, increase the cider vinegar slightly. Experiment with different smoked chili varieties like chile mora if chipotles are unavailable, adjusting cooking time as needed.

Wine Advice

Zinfandel: Zinfandel's bold fruitiness and moderate tannins complement the smoky heat of the chipotles, balancing the vinegar's acidity and the piloncillo's sweetness.
Syrah: Syrah offers spicy and smoky notes that echo the chipotle flavors, enhancing the overall taste experience without overpowering the pickled chiles.
Pair with a sparkling water infused with lime or a lightly sweetened iced hibiscus tea to refresh the palate and complement the smoky, tangy flavors without alcohol.
Estimated ingredient cost: USD 1.50 per serving, excluding optional sides and drinks. Local prices vary.
Missing nutrition values have been estimated per serving; existing values were retained. Assumptions: Nutrition estimates are based on the edible portions of the scaled ingredients for four servings, assuming no seeds in the chiles and including the carrot and onion. Sodium content reflects added sea salt and natural sodium in vinegar. Sugar includes piloncillo and natural sugars from vegetables. Serving size is approximately 2 tablespoons of pickled chiles and vegetables per serving. Optional sides and drinks are excluded.

Nutrition values

Calories: 60 kcal | koolhydraten: 12 g | Eiwitten: 1 g | Vet: 0 g | Verzadigd vet: 0 g | Natrium: 600 mg | Suiker: 8 g
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Course; Dips
Cuisine; Mexican
Season: All Seasons
Occasions Barbecue / Family Dinner / Party