Pickled Chipotle Chile Peppers Recipes

PICKLED CHIPOTLE CHILE PEPPERS

Pickled Chipotle Chile Peppers image

An easy, quick way to pickle dried chipotle peppers adapted from Cookiing With Too Hot Tamales Cookbook! Pickled peppers are popular in Mexico, Spain and the Southwestern USA.

Provided by Sharon123

Categories Vegetable

Time 10m

Yield 1 cup

Number Of Ingredients 2

Ingredients

3 dried chipotle peppers, stemmed
1 cup red wine vinegar

Steps:

Combine the chiles and the vinegar in a small saucepan. Bring to a boil, and reduce to simmer. cook, covered, 5 minutes. Set aside to cool.
Store in a jar in the refrigerator up to 6 months.

Nutrition Facts : Calories 4.9, Fat 0.1, Sodium 1.4, Carbohydrate 1.1, Fiber 0.4, Sugar 0.6, Protein 0.2

PICKLED CHIPOTLES

Pickled Chipotles image

Provided by Food Network

Categories side-dish

Time 15m

Number Of Ingredients 2

Ingredients

6 dried chipotle or morita chiles, stemmed, seeded if desired
2 cups red wine vinegar

Steps:

In a small pot combine chiles and vinegar. Bring to a boil. Reduce to a simmer and cook, covered, for about five minutes. Set aside to cool. Store in a jar in the refrigerator for up to 3 months.

CHIPOTLE AND ADOBO PICKLED EGGS

Chipotle and Adobo Pickled Eggs image

These pickled eggs are great sliced and served on a salad or just eat them plain for a quick low carb snack! You can adjust the heat by adding more or less chipotle and adobo.

Provided by Savanah Orlando

Categories Appetizers and Snacks Spicy

Time 30m

Yield 12

Number Of Ingredients 9

Ingredients

2 cups distilled white vinegar
2 cups water
2 cloves garlic, crushed
1 onion, quartered
1 tablespoon salt
2 tablespoons white sugar
2 canned chipotle chilies
1 tablespoon adobo sauce from canned chipotle peppers
12 hard-cooked eggs, peeled

Steps:

In a large pot, combine the vinegar, water, garlic, onion, salt, sugar, chipotle chiles and adobo sauce. Bring to a boil, and cook until the onion is translucent, about 15 minutes.
Place the hard-cooked eggs into clean jars. Strain the boiling brine into the jars to cover the eggs. Cover with lids and refrigerate for at least 3 days before serving. Store in the refrigerator for up to 6 weeks.

Nutrition Facts : Calories 92.5 calories, Carbohydrate 3.9 g, Cholesterol 212 mg, Fat 5.4 g, Fiber 0.3 g, Protein 6.4 g, SaturatedFat 1.6 g, Sodium 660.2 mg, Sugar 3 g

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