Pickled Chipotle Chiles


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In the regions of Puebla and Tlaxcala, smoky chipotle chiles are frequently pickled and used to season sauces, stews, and soups.

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  • 3 to 4 oz. chipotle chiles
  • 1 1/2 C. water
  • 1 1/2 C. cider vinegar
  • 3/4 C. piloncillo (Mexican raw sugar) or dark brown sugar
  • 8 whole allspice berries
  • 2 cloves
  • 2 tsp. sea salt
  • 1 small carrot, peeled and thinly sliced
  • 1/4 medium white onion, sliced

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Bring 1 1/2 C. water to a boil in a small saucepan. Meanwhile, rinse the chilies. Remove the stems and seeds, if desired. When the water boils, put the chilies in the boiling water. Add the vinegar, sugar, allspice, cloves, and salt. Bring to a boil, then reduce the heat to medium-low, cover and simmer 30 minutes. Add the carrot and onion. Cook until the vegetables are tender, 6 to 8 minutes. Cool. Transfer to a jar with a lid and store in the refrigerator.

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