Recipe
Ecuadorian Chilera with a Twist
Fiery Ecuadorian Chilera: A Burst of Flavors
4.3 out of 5
Indulge in the vibrant flavors of Ecuadorian cuisine with this authentic Chilera recipe. Bursting with fresh ingredients and a fiery kick, this condiment is a staple in Ecuadorian households, adding a zesty and tangy touch to any dish.
Metadata
Preparation time
15 minutes
Cooking time
5 minutes
Total time
20 minutes (plus 24 hours for pickling)
Yields
4 servings
Preparation difficulty
Easy
Suitable for
Vegan, Vegetarian, Gluten-free, Dairy-free, Low calorie
Allergens
N/A
Not suitable for
Nut-free, Paleo, Keto, Low-carb, High-protein
Ingredients
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2 red onions, thinly sliced 2 red onions, thinly sliced
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2 tomatoes, diced 2 tomatoes, diced
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2 bell peppers (1 red, 1 green), thinly sliced 2 bell peppers (1 red, 1 green), thinly sliced
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1 carrot, julienned 1 carrot, julienned
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2 chili peppers (jalapeno or serrano), thinly sliced 2 chili peppers (jalapeno or serrano), thinly sliced
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1 cup (240ml) white vinegar 1 cup (240ml) white vinegar
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1 cup (240ml) water 1 cup (240ml) water
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2 tablespoons sugar 2 tablespoons sugar
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1 tablespoon salt 1 tablespoon salt
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1 teaspoon dried oregano 1 teaspoon dried oregano
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1 teaspoon cumin seeds 1 teaspoon cumin seeds
Nutrition
- Calories (kcal / KJ): 45 kcal / 188 KJ
- Fat (total, saturated): 0g, 0g
- Carbohydrates (total, sugars): 10g, 7g
- Protein: 1g
- Fiber: 2g
- Salt: 1.5g
Preparation
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1.In a saucepan, combine the white vinegar, water, sugar, salt, dried oregano, and cumin seeds. Bring the mixture to a boil, stirring until the sugar and salt dissolve.
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2.Add the sliced onions, diced tomatoes, bell peppers, carrot, and chili peppers to the saucepan. Stir well to ensure all the vegetables are coated with the pickling liquid.
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3.Reduce the heat to low and simmer for 5 minutes, allowing the flavors to meld together.
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4.Remove the saucepan from heat and let the Chilera cool to room temperature.
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5.Transfer the Chilera to a sterilized jar and refrigerate for at least 24 hours before serving.
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6.Serve chilled as a condiment alongside your favorite Ecuadorian dishes.
Treat your ingredients with care...
- Bell peppers — Choose bell peppers that are firm and have vibrant colors. Remove the seeds and white pith before slicing.
- Chili peppers — Adjust the amount of chili peppers according to your preferred level of spiciness. Wear gloves while handling them to avoid skin irritation.
- White vinegar — Opt for a mild white vinegar to balance the flavors without overpowering the other ingredients.
- Dried oregano — Crush the dried oregano between your palms before adding it to the pickling liquid to release its aroma.
- Cumin seeds — Toast the cumin seeds in a dry skillet over medium heat for a minute or until fragrant before adding them to the pickling liquid.
Tips & Tricks
- For a milder version, remove the seeds and membranes from the chili peppers before slicing.
- Experiment with different types of chili peppers to vary the level of spiciness and flavor.
- Allow the Chilera to pickle for longer for a more intense flavor.
- Serve the Chilera alongside grilled meats, rice dishes, or even as a topping for tacos and sandwiches.
- Use sterilized jars to ensure the Chilera stays fresh for a longer period.
Serving advice
Serve the Chilera in small bowls or ramekins alongside your main dish. Its vibrant colors will add a pop of visual appeal to your table setting.
Presentation advice
To enhance the presentation, garnish the Chilera with a sprinkle of fresh cilantro leaves or a drizzle of olive oil before serving.
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