Ecuadorian Chilera with a Twist

Ingredients

• 2 red onions, thinly sliced 2 red onions, thinly sliced
• 2 tomatoes, diced 2 tomatoes, diced
• 2 bell peppers (1 red, 1 green), thinly sliced 2 bell peppers (1 red, 1 green), thinly sliced
• 1 carrot, julienned 1 carrot, julienned
• 2 chili peppers (jalapeno or serrano), thinly sliced 2 chili peppers (jalapeno or serrano), thinly sliced
• 1 cup (240ml) white vinegar 1 cup (240ml) white vinegar
• 1 cup (240ml) water 1 cup (240ml) water
• 2 tablespoons sugar 2 tablespoons sugar
• 1 tablespoon salt 1 tablespoon salt
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 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

1. 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.
2. 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.
3. 3.
   Reduce the heat to low and simmer for 5 minutes, allowing the flavors to meld together.
4. 4.
   Remove the saucepan from heat and let the Chilera cool to room temperature.
5. 5.
   Transfer the Chilera to a sterilized jar and refrigerate for at least 24 hours before serving.
6. 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.