4 oz chipotle chiles
1 ½ cups water
1 ½ cups cider vinegar
¾ cup piloncillo, Mexican raw sugar or dark brown sugar
8 whole allspice berries
2 cloves
2 tsp sea salt
1 small carrot, peeled and thinly sliced
¼
white onion, medium, sliced
Bring water to a boil in a small saucepan.
Meanwhile, rinse the chilies.
Remove the stems and seeds, if desired.
When the water boils, put the chilies 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.
Sugar: 26g
:
Calcium: 19mg
Calories: 142kcal
Carbohydrates: 31g
Fat: 1g
Fiber: 4g
Iron: 1mg
Potassium: 68mg
Protein: 2g
Saturated Fat: 1g
Sodium: 603mg
Vitamin A: 1044IU
Vitamin C: 1mg
