Así Curtimos los Chiltepines en Sonora (en Vinagre y Sal) - La Herencia de las Viudas

vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: white vinegar

Apple cider vinegar offers a different flavor profile while maintaining acidity.

garlic

🥗Healthier: shallots

💰Cheaper: onion

Shallots add a mild flavor, while onions are more economical.

bay leaves

💰Cheaper: dried basil

Dried basil can mimic the herbal notes of bay leaves.

salt

Separate green chiltepines from red chiltepines, leaving the stem on the green ones.

Remove the stems from the red chiltepines and set them aside to dry in the shade.

Once dry, crush the red chiltepines into a fine powder.

Prepare the chiltepines for salting by placing three cloves of garlic at the bottom of a jar.

Layer chiltepines and garlic in the jar, adding three cloves of garlic for each layer of chiltepines.

Top the last layer with a teaspoon of salt.

Mix the chiltepines with salt, allowing them to sweat and release moisture without adding any liquid.

Prepare the vinegar mixture by combining two-thirds of a cup of vinegar with one part water.

Add three cloves of garlic, three bay leaves, a quarter teaspoon of black peppercorns, and half an onion cut in half to the jar.

Layer the chiltepines with three cloves of garlic, three bay leaves, a quarter teaspoon of oregano, and black peppercorns, repeating the layers until the jar is full.

Pour the vinegar mixture over the chiltepines until they are just covered, leaving some space for the chiltepines to release liquid.

Seal the jar and let it sit for about a month before consuming.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary