Chiltepin & Piñon Vinegar Pickled Onions
Here at Desert Provisions, we are big fans of unexpected flavor infusions. It’s how our Hatch Chile Salts were born! A dash or a pinch of something special can take ordinary meals to extraordinary in seconds. We’re also big fans of pickled anything, so we were over the moon when we discovered piñon vinegar. Its tangy and woody flavor combined with a unique mix of spices makes these red onions a new staple. They are perfect for topping tacos and enchiladas, nachos, or added to pulled pork or chicken sandwiches. We also recently included them in a charcuterie board to mix things up a bit. Paired with a creamy, mild cheese = little slice of heaven. Looking for a fun new appetizer? These spicy pickled red onions are perfect added on top of a hearty cracker with creamy goat cheese. Did we mention how pretty they are too?
Feel free to add as many chiltepins as you like to dial the spice up or down. Wondering what in the world are chiltepins? Well, we got you. They are one of our newest products and we couldn’t be more excited to share these hard-to-find peppers with you! Our Wild Chiltepins are hand-harvested and sourced from the foothills of the Sierra Madre Mountains in Sonora, Mexico. Known as the mother of all chile peppers, chiltepin peppers have been enjoyed by birds and people for nearly 8,000 years. The small red berry-looking pods are also known as bird’s eye or bird peppers. Smoky and spicy, gently crush and use to flavor sauces, pasta, meats, or any dish in need of some serious heat.
Chiltepins are indigenous to the southwest and Mexico and typically grow wild under nurse plants. The peppers are harvested annually September through December and dried in the hot desert sun. They naturally contain high levels of Vitamin A, C, B6 and many other minerals essential for a healthy (and tasty) diet.
Enjoy! This dish is naturally gluten free too!
Takes: 15 minutes
Makes about 1 cup
1 medium red onion
¾ cup water
¾ cup apple cider vinegar or vinegar of your choice (we really love Rancho Gordo’s Pineapple Vinegar)
1 garlic clove, crushed
2 tsp maple syrup
3-4 Desert Provisions Wild Chiltepins + more for garnish
1 star anise pod
10 black peppercorns
Peel and slice onion to desired shape.
Place onions in a medium-sized, non-reactive bowl or glass jar. Combine the next 9 ingredients into a small saucepan and cook over medium heat until it reaches a gentle boil.
Pour liquid over onions and let cool. Once cool, store in the fridge for at least two hours with brine until ready to use. The pickled onions will stay fresh in the fridge for 3-4 days in an airtight container.
Cook's notes: We discovered this amazingly delicious vinegar from our friends over at Artemisia Herbs located in New Mexico. Hailing from the 'Land of Enchantment,' this vinegar is made of organic, raw apple cider vinegar infused with piñon pine needles using locally wildcrafted branches, which include the needles, bark, and sap to create a lovely citrus-tasting vinegar that is high in vitamin C.
Likewise, our Wild Chiltepins, sourced from the Sierra Madre mountains, are the newest addition to our line-up. Learn more about these extra-special peppers that look much like berries over here.
