Nobody touches chili! The truth is that Mexican food can become one of the most humble at the same time that it can be a type of gastronomy that attracts attention, because it is showy and not only that, it is also very tasty. Foreigners who have tried it outside of Mexico say “You don’t know anything about Mexican food until you try it in Mexico” and they are quite right, because the tradition is at home and in the streets of the country.
The truth is that despite how diverse it is, it has some elements in common, ranging from the northern border with the United States, to the Yucatan Peninsula. Trying everything is a difficult task, which requires us to have all our senses wide open and that is why the best we can do is try to adjust to the food profile that exists in each of the states of Mexico to understand why there are dishes that they are a bomb there, but that in the rest of the country it is not so well known.
There are many types of chilies and each one of them has its own function and way of consumption. In fact, a jalapeño chili is not the same as a tree chili or a pasilla chili, than a habanero. Each and every one has a completely different use and flavor, which help us to nourish our body in the best way and for this reason, Mexicans have great respect and affection for the different types of Chile.
How to prepare chilies in vinegar?
On Mexico there are more than 50 varieties of chili and only 20 are the most used in Mexican cuisine. Among them are: jalapeño, serrano, guajillo, chipotle, tree chili, pasilla and habanero. All these species have different ways of preparing, but if they wake you up because you are sleepy, of course you can do it, because while some have a somewhat bittersweet or sweet flavor, there are some that retain a certain juiciness.
And to talk about a juicy chilithere is no better option than chili in vinegarthat in reality it is some fresh jalapeño peppers, but yes, well seasoned and that go very well with almost any sandwich such as cakes, sandwiches, tacos pleasures or even beans from the pot, because thanks to the onion and vinegar can give a great flavor to our dishes and that is why today we decided to share the way in which they are prepared.
Chilies in vinegar are also called pickled chiliesbecause of the way they are prepared. And the recipe that we decided to share with you today, yields a lot for a good time and you can be sure that they will not spoil, whether you store them at room temperature or in the refrigerator. And if your mouth is already watering on how to prepare them, then you better get to work!
Ingredients (Portions to taste according to the amount you want to prepare)
- Sliced jalapeño or cuaresmeño chili
- Sliced onion
- sliced carrot
- Vegetables to taste (nopal, zucchini and cauliflower) I did not put.
- shall
- Oil and vinegar
How do you prepare?
- Fry the garlic, carrot and chilies.
- When everything is cooked, add apple or white vinegar and the vegetables.
- Season with salt, add aromatic herbs and boil for 5 minutes.
- Remove from heat, let cool and package.
- Ready!