Sweet pickled chipotles (Chipotles en escabeche) from Rick Bayless's Mexican Kitchen: Capturing the Vibrant Flavors of a World-Class Cuisine (page 107) by Rick Bayless

  • bay leaves
  • garlic
  • marjoram
  • thyme
  • apple cider vinegar
  • chipotle chiles
  • white onions
  • piloncillo sugar
  • EYB Comments

    Can substitute dark brown sugar for piloncillo sugar.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute dark brown sugar for piloncillo sugar.

  • Rutabaga on January 03, 2015

    These pickled chipotles pack a lot of flavor - spicy, smoky, sour, and a little sweet. For those who like heat, you can eat them straight out of the jar. I chopped some and added it to roasted garlic chicken soup for a great kick. The onions and garlic aren't as spicy, and can be used in so many ways; tonight, I chopped some and added them to a salad of leafy greens along with pumpkin seeds, cotija, and a lime dressing. Use a little of everything to make a fabulous chipotle burger (meat or veggie).

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