Chiltepines en Escabeche
If you happen to have access to green chiltepines before they turn red on the plant, they can be preserved in vinegar and are great with tacos and soups.
- Green chiltepines, enough to almost fill a pint jar
- 4 cloves of peeled garlic
- 3 tsps salt
- 1 cup of vinegar (again, rice vinegar is good)
- 1 pint sized Mason jar
Fill the jar about a third of the way with chiltepines. Add one garlic clove, 1 tsp of salt and 1 tbsp of vinegar. Repeat this process a couple of more times and then fill almost to the top with water. Store in a cool, dry place.
From Edible Baja Arizona Sept. 2013