Chilero Chilli Pickle is a traditional Costa Rican recipe for a classic hot and spicy pickle of chillies with mixed vegetables in a brined vinegar base that can be turned into a hot sauce by pureeing. The full recipe is presented here and I hope you enjoy this classic Costa Rican version of: Chilero Chilli Pickle.
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In reality, this is a spicy pickle, but if you take the ingredients and blend them then you can turn into a smooth hot pepper sauce.
Ingredients:
2 carrots, peeled and sliced into 6mm thick rounds
4 small sweet onions (like Vidalia), halved and sliced
2 cucumbers, sliced into 6mm thick rounds
1 head of cauliflower, stem removed and florets separated/cut into bite-size pieces
4 red or green (or combination) bell peppers, de-seeded and sliced into strips
6 jalapeño peppers, finely chopped (remove most of the seeds if you prefer a milder sauce)
8 spicy chillies (like habanero), finely chopped
1 tbsp salt
710ml white vinegar
Method:
Quickly parboil the carrots and onions by bringing a pan of water to a boil and dropping them in for 1 to 2 minutes, until their colour turns bright. Drain in a colander and pat dry.
Place all the vegetables in a non-reactive bowl and sprinkle with salt.
Fill a clean wide-mouth glass pickling jar or jar(s) with the vegetables; then pour the vinegar into bottles, pushing the vegetables down, until the vinegar covers them entirely.
Allow the chilero to sit at room temperature (not in the sun) for at least a day before using. Two or three days is better.
Store fin the refrigerator where it will keep for 2–3 months.
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