El Vinagre Chilera

El Vinagre Chilera Recipe - Vegetarian Food from Costa Rica

Region / culture: Costa Rica | Preparation time: 1 week | Servings: 10 |

Vegetarian diet

Introduction

El Vinagre Chilera is a traditional Ecuadorian condiment made with a unique combination of banana vinegar and spicy vegetables. This tangy and spicy sauce adds a burst of flavor to any dish and is a staple in Ecuadorian cuisine.

History

The recipe for El Vinagre Chilera has been passed down through generations in Ecuador. It is believed to have originated in the coastal regions of the country, where bananas are abundant and spicy peppers are a common ingredient in cooking. The combination of sweet banana vinegar and fiery chile peppers creates a delicious and versatile condiment that is enjoyed by many.

Ingredients

1 bunch of bananas (15-20 lb or 9.07 kg)
2 heaping handfuls of the hottest chile peppers you can find
6 large carrots
4 large onions
2 large yellow or orange sweet peppers
1 head of cauliflower
0.5 lb or 250 g green beans
one or two 750 ml guaro, or similar clear, glass, small neck bottles and half a dozen 300 ml small neck glass bottles.

How to prepare

To make banana vinegar, start by picking up a hand of bananas from the supermarket.
Hang the bunch in the sun with a bucket placed below.
Allow the bananas to cook in the sun for a day or two.
After three to five days, the peels will turn black and the bucket will be filled with sweet thin syrup.
Transfer the syrup to glass bottles and loosely stopper them to allow for fermentation.
Place the bottles in a cool shaded location and let them ferment for about a week. This process is similar to sourdough fermentation, as it relies on the natural microbes present in the banana juice.
Once the bubbling stops, move the bottles back into the sun for a few days to sterilize the contents with UV rays.
Chop the vegetables into pieces that can fit through the neck of small bottles.
Loosely pack each bottle with hot peppers and vegetables, then fill them with the banana vinegar.
Cap the bottles and store them in a cool place for at least two weeks before using.

Variations

Add diced mango or pineapple for a tropical twist.
Substitute different types of chile peppers for varying levels of heat.
Experiment with different vegetables such as zucchini or bell peppers.

Cooking Tips & Tricks

Be sure to allow the banana vinegar to ferment properly before using it in the recipe. This will ensure that the flavors develop fully.

- Use the hottest chile peppers you can find to give the sauce a spicy kick.

- Store the bottles of El Vinagre Chilera in a cool, dark place to preserve the flavors and extend the shelf life.

Serving Suggestions

El Vinagre Chilera can be served as a condiment with grilled meats, seafood, rice dishes, or even as a dipping sauce for empanadas or plantain chips.

Cooking Techniques

The key cooking technique for El Vinagre Chilera is the fermentation of the banana vinegar, which adds a unique depth of flavor to the condiment. Additionally, the combination of raw vegetables and vinegar creates a crunchy texture that complements the spicy peppers.

Ingredient Substitutions

If you are unable to find banana vinegar, you can substitute with apple cider vinegar or white wine vinegar. Additionally, you can use a variety of vegetables in the recipe, depending on your personal preferences.

Make Ahead Tips

El Vinagre Chilera can be made ahead of time and stored in the refrigerator for up to a month. The flavors will continue to develop over time, making it even more delicious.

Presentation Ideas

Serve El Vinagre Chilera in small glass bottles or jars for a rustic and authentic presentation. Label the bottles with the date of preparation for reference.

Pairing Recommendations

This tangy and spicy condiment pairs well with grilled meats, seafood, rice dishes, and even salads. It adds a burst of flavor to any meal and can elevate the overall dining experience.

Storage and Reheating Instructions

Store El Vinagre Chilera in a cool, dark place to preserve the flavors. Once opened, refrigerate the bottles and consume within a month for the best quality. There is no need to reheat this condiment before serving.

Nutrition Information

Calories per serving

Each serving of El Vinagre Chilera contains approximately 50 calories.

Carbohydrates

Each serving of El Vinagre Chilera contains approximately 10 grams of carbohydrates.

Fats

There is minimal fat content in El Vinagre Chilera, with less than 1 gram of fat per serving.

Proteins

El Vinagre Chilera is a low-protein condiment, with less than 1 gram of protein per serving.

Vitamins and minerals

This condiment is rich in vitamins and minerals from the vegetables used in the recipe, including vitamin C, vitamin A, and potassium.

Alergens

El Vinagre Chilera may contain allergens such as bananas and peppers. It is important to check for any allergies before consuming this condiment.

Summary

Overall, El Vinagre Chilera is a low-calorie condiment that is rich in vitamins and minerals. It is a flavorful addition to any meal and can be enjoyed in moderation as part of a balanced diet.

Summary

El Vinagre Chilera is a unique and flavorful condiment that adds a tangy and spicy kick to any dish. With a combination of banana vinegar, hot peppers, and vegetables, this traditional Ecuadorian recipe is a must-try for any food enthusiast. Enjoy the bold flavors and versatile uses of El Vinagre Chilera in your cooking repertoire.

How did I get this recipe?

The memory of finding this recipe for the first time brings a smile to my face. It was many years ago, when I was just a young girl living in a small village in Mexico. My abuela, my grandmother, was known far and wide for her amazing cooking skills. She had a way of turning simple ingredients into delicious meals that would make your taste buds sing.

One day, as I watched her in the kitchen, I asked her how she learned to make such incredible dishes. She smiled at me and told me that she had learned from her own grandmother, who had learned from her grandmother before her. The recipes had been passed down through the generations, each one adding their own special touch.

One particular recipe that caught my eye was for El Vinagre Chilera, a spicy vinegar sauce that was perfect for drizzling over tacos, enchiladas, or just about anything else you could think of. Abuela told me that she had learned the recipe from a traveling merchant who had come through the village many years ago. He had shared the recipe with her in exchange for a warm meal and a place to rest for the night.

I was intrigued by the story behind the recipe and begged my abuela to teach me how to make it. She agreed, but only if I promised to keep the recipe a secret and pass it on to future generations. I eagerly agreed, and so began my journey to learn the art of making El Vinagre Chilera.

The first step was gathering all the necessary ingredients. Abuela took me to the market, where we picked out the freshest chilies, garlic, and onions. We also needed vinegar, salt, and a few secret spices that abuela kept hidden away in a small wooden box.

Back in the kitchen, abuela showed me how to roast the chilies and garlic over an open flame until they were charred and fragrant. Then, we chopped them up finely and mixed them with the onions in a large ceramic bowl. The smell was incredible, making my mouth water in anticipation.

Next, abuela heated the vinegar in a pot on the stove, adding in the salt and spices. Once it reached a simmer, she poured it over the chili mixture, creating a beautiful red sauce that promised to be both spicy and tangy.

The hardest part was waiting for the sauce to cool and meld together. Abuela explained that the longer it sat, the more the flavors would intensify. So, we covered the bowl with a cloth and set it on the counter to rest overnight.

The next day, abuela and I tasted the sauce together, dipping a tortilla chip into it and savoring the complex flavors. It was perfect – spicy, tangy, and just a little bit sweet. I could see why it was such a prized recipe.

From that day on, I made El Vinagre Chilera whenever I could, sharing it with friends and family who always asked for the recipe. I would smile as I watched them enjoy the sauce, knowing that I was keeping alive a tradition that had been passed down through the generations.

As I sit here now, an old woman with many years of cooking behind me, I am grateful for the opportunity to learn this recipe from my abuela. It has brought me joy and connected me to my heritage in a way that nothing else could. And as I pass it on to my own grandchildren, I know that the tradition will continue to live on, bringing smiles to faces for years to come.