Sweet Chipotle Peppers from Puebla
These sweet chipotles are the homemade version of the popular canned chipotles that you can find in Mexican markets and specialty food stores. Unlike adobo chipotles, these are sweet and smoky. The ingredients include dried smoked chipotles, piloncillo, cinnamon, and cloves.
- 6 cups water
- 1 cone piloncillo approximately 250 grams
- 20 chipotles dried and smoked
- 8 cloves
- 1 cinnamon stick
- 15 garlic cloves peeled
- 1/3 cup olive oil or grapeseed oil
- 1 1/2 teaspoons thyme
- 1 teaspoon marjoram
- 2 teaspoons Mexican oregano
- 8 bay leaves
- 1 white onion large and sliced
- 2 cups carrots presliced and clean or 12 ounces
- 1 teaspoon sea salt or to taste
- 1/2 cup apple cider vinegar
Place the Dutch oven in the stove and add the water, the piloncillo, the dried chipotles, the cinnamon, and the cloves. Roast the garlic cloves, and add to the pot. Cook ingredients until the chipotle peppers are soft. Keep the pot covered with a lid.
In a skillet, add the olive oil and quickly fry the dry spices (thyme, oregano, marjoram, bay leaves.) Add the onion and the carrots and incorporate all ingredients together. The onion and the carrots should not cook nor brown just lightly sauteed and removed from the stove.
Remove the lid of the dutch oven where the chipotles have been cooked and verify chipotles have cooked and are soft. Then add the onion carrot mixture and mix all ingredients together.
Season the chipotle onion carrot mix with sea salt and apple cider vinegar. Taste and if it needs more salt add to taste.
This recipe is perfect for canning. Clean 12 - 8 oz mason jars with the lids and add the sweet chipotles to each jar with enough liquid. Do not overfill and close. Seal on a water bath for 10-15 minutes. Place in the cupboard, and allow the lids to pop, the sign the canning has been successful. If not popping, repeat the process or keep the jars in the refrigerator.
- Use smoked chipotle peppers, not those called meco.
- The piloncillo is what makes this recipe so unique. If you cannot find a cone of piloncillo, you can replace it with rounds of panela (the Colombian style raw sugar type.)
- Quick frying the dry spices and roasting the garlic cloves adds more flavor to the sweet chipotles. Do not skip this step.
- This recipe is canning friendly. Make sure to sterilize the mason jars and the lids. We opted to use eight-ounce jars.
- After filling up, the jars with the pickled sweet chipotles place the jars in the cupboard and allow the lids to pop (a sign the canning has been successful.)
- If the lids didn’t “pop,” repeat the process or keep the jars in the refrigerator.
- Like excellent wines, pickled peppers turn out better after few days after canning. The more they stay in the cupboard, the tastier the sweet chipotle peppers will be.
- If you noticed after a few days the carrots and the onions have the same color as the sweet chipotles, do not worry; that means those ingredients absorbed the goodness of the pickling liquid resulting superb flavor.
- The pickling liquid is suitable to use in recipes, adds a sweet, smoky flavor, and it is not spicy.
Calories: 114kcalCarbohydrates: 13gProtein: 2gFat: 7gSaturated Fat: 1gSodium: 227mgPotassium: 108mgFiber: 5gSugar: 6gVitamin A: 3581IUVitamin C: 4mgCalcium: 30mgIron: 1mg