Mexican Cuisine
Chile pequin en escabeche
Ingredients:
- 1 ½ cup chile pequin
- 1 small red onion, cut into ring
- 1 small carrots, cut into thinly sliced
- 3 small clove of garlic
- 1 tsp dried oregano
- 2 small bay leaf
- 1 cup white vinegar
- 2 tsp sugar
- 1 tsp Kosher salt
Directions:
- Wash the peppers very well.
- Place them in a clean pickling jar along with the red onion, carrot,
garlic, oregano and bay leaf.
- Put the vinegar, salt and sugar in a small saucepan.
- Bring to a boil and stir to dissolve the sugar and salt.
- Pour the vinegar solution into the jar and let cool.
- Store the peppers pickles in the refrigerator. It can safely stored chilled for
several weeks.
- Also, A splash of the peppers pickles vinegar can makes a great flavor
enhancer for many dishes like tacos, cooked greens or cabbage, and salads.