Mague's Chipotle De Huasteca (chipotle Chutney)

Name: Mague's Chipotle De Huasteca (chipotle Chutney)
Prep time: 30 min
Cook time: 5 h
Total time: 5 h 30 min
Yield: 5 Pints
Ingredients: 100 g whole chipotle chiles, dried; 1 kg onion, thinly sliced; 2 tablespoons olive oil; 1 cup raw sugar (Turbinado or raw cane sugar); salt & pepper; 1/4 cup fresh marjoram or 2 tablespoons dried marjoram; 1/2 cup fresh thyme; 10 whole cloves; 1/2 cup jicama, small slices (optional); 1/4 liter cider vinegar

Submitted by Bergy

"This is an authentic recipe from Mague's kitchen in San Luis de Potosí, Mexico. I am posting the original "Receta" here in the introduction and then the translated version . Here are the ingredients - Cien gramos de chipotles, 1 kilo cebollas- cortadas en rebanandas, 250 gramos pilonzillo. un poco de pimiento y sal. 1/4 puñada (handful) mejorana - fresca,media puñada, tomillo-fresco, 10 clavos, Algunas pequeñas rebanadas de jicama, 1/4 litro vinagre de manzana.Direcciones: Cubre los chipotles con agua caliente y dejanlos empaparse una hora hasta estan bien blandos. Lavelos con agua caliente y quite las semillas al sabor y tan piquante que desee. Corte todos los chipotles en trizas y dejelos hervir unas 4 horas o más. Agrege las hierbas al vinagre con el azucar y hierve esto por 10 minutos. Freie las cebollas en aciete de olivo hasta que están blandas y agrege todo a los chipotles. Deje que todo hierve media hora mas, There you have the original version! This a very HOT chutney to be served as a side dish - Great with quesadillas (see recipe#117312) or with meats and chicken. Chipotles are a very hot pepper so be careful how many seeds you leave in. The flavor is a lovely smokey, tangy, spicy, hot combination. It will keep in the fridge for several weeks but if you are making a full recipe pour it boiling into sterilized sealers, be sure the lid seals. The recipe may be cut in half with excellent results"

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photo by Bergy

Ready In:: 5hrs 30mins
Ingredients:: 10
Yields:: 5 Pints

ingredients

100 g whole chipotle chiles, dried
1 kg onion, thinly sliced
2 tablespoons olive oil
1 cup raw sugar (Turbinado or raw cane sugar)
salt & pepper
¹⁄₄ cup fresh marjoram or 2 tablespoons dried marjoram
¹⁄₂ cup fresh thyme
10 whole cloves
¹⁄₂ cup jicama, small slices (optional)
¹⁄₄ liter cider vinegar

directions

Soak the Chipotles in very hot water until soft, then wash them well with hot water.
Remove most of the seeds (depending on how hot you like it).
Slice the Chipotles fairly fine, cover with clean water, bring to a boil uncovered, allow them to simmer for apprx 4 hours or until the are very soft. If they begin to get dry add a bit more water. When cooked drain.
In a separate pot add remaining ingredients (except onions) to the vinegar, bring to a boil, simmer apprx 10 minutes.
Fry the onions in the oil until quite soft (10 minutes), add to the cooked Chipoltles.
Stir in the vinegar & spices, boil for a further 20 minutes.
liquid.

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RECIPE SUBMITTED BY

Bergy

Small town in the Okanagan, B.C.

On January 10 2010 I will celebrate 9 years of Life with Zaar. I can't imagine being without it! It has become part of my daily routine. I feel very privileged to be one of the hosts on the Photo Forum. Taking photos of my culinary efforts is a full time hobby and I love it. My friends all know what to expect when they come to dinner "Are you finished taking pictures?" or "Did you get a photo of so & so?" I never let them wait too long and the food is NEVER cold! I now have over 6000 photos on Zaar - some fairly good and some definitely not so good. I am happy to say that practice does help. My roots are in Vancouver BC Canada - a very beautiful city that holds many wonderful memories for me. In 1990, I decided that for my retirement years I may want to settle in a smaller community and found a slice of heaven in the North Okanagan B.C. I love living here but every once in a while I miss the bright city lights, the Broadway shows and some of the small wonderful ethnic restaurants that Vancouver abounds in. That is easily resolved. I just take a trip to the coast, visit with friends for a weekend see a show and feast on Dim Sum or other specialty foods. I am getting a bit long in the tooth but was a very adventurous person. I have river rafted Hell's Gate on the Fraser river, been up in a glider over Hawaii (no not a Hang Glider!), gone hot air ballooning in the Napa Valley & the Fraser Valley, driven dune buggies on the dunes in Oregon, Para sailing in Mexico and tried many other adventurous, challenging, fun things. I have yet to try bungee jumping or sky diving. I may do them yet. I love to travel and experience other cultures. Mexco has been a favorite haunt. I have visited that lovely country many many times. Australia is another favorite as is England! In the past 16 months I have taken off 61 pounds and feel wonderful. I am off all medications and all systems are GO! In years I may be 79 but in spirit I am still in my forties. We are only as old as we allow ourselves to feel. Always think positive. Do something a bit challenging every day & always do something silly every day. Be a kid again! Laugh every day - it is internal jogging. Here are a few of my photos <embed type="application/x-shockwave-flash" wmode="transparent" allowNetworking="all" allowFullscreen="true" src="http://w615.photobucket.com/pbwidget.swf?pbwurl=http://w615.photobucket.com/albums/tt233/Bergylicious/ABM slideshow/d95d7a18.pbw" height="360" width="480">

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