Try this Pickled Chipotles recipe, or contribute your own.Suggest a better description
Combine the chiles and vinegar in a small pot. Bring to a boil, reduce to a simmer and cook, covered, 5 minutes. Set aside to cool. Store in a jar in the refrigerator up to 3 months. SOURCE: Mesa Mexican by Mary Sue Milliken and Susan Feniger with Helena Siegel.
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|Serving Size: 1 Cup (612g)|
|Recipe Makes: 2|
|Calories from Fat: 5 (3%)|
|Amt Per Serving||% DV|
|Total Fat 0.6g||1 %|
|Saturated Fat 0.1g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 0mg||0 %|
|Sodium 50.3mg||2 %|
|Potassium 620.7mg||16 %|
|Total Carbohydrate 13.2g||4 %|
|Dietary Fiber 2g||8 %|
|Sugars, other 11.2g|
|Protein 2.7g||4 %|
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Calories per serving: 145
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