Serves: 5
Total Calories: 115
1. Bring 1 1/2 cups water to a boil in a small saucepan. Meanwhile, rinse the chiles. Remove the stems and seeds, if desired.
2. When the water boils, put the chiles in the boiling water. Add the vinegar, sugar, allspice, cloves, and salt. Bring to a boil, then reduce the heat to medium-low, cover and simmer 30 minutes. Add the carrot and onion. Cook until the vegetables are tender, 6 to 8 minutes. Cool. Transfer to a jar with a lid and store in the refrigerator.
From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Pickled Chipotle Chiles recipe is from the 1,000 Mexican Recipes Cookbook. Download this Cookbook today.
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