Pickled Chipotle Peaches
- In dry saucepan, toast dried chipotle pepper, mustard, chili pepper flakes, cinnamon stick, clove, allspice berries and peppercorns over medium-high heat, shaking pan, for about 1 minute or until fragrant.
- Add 2 1/2 cups water, vinegar, sugar, salt and bay leaf; bring to simmer, stirring to dissolve sugar. Let cool for 20 minutes. Add peaches; transfer mixture to pint-size sealable jar or container. Refrigerate for 24 hours. (Can be refrigerated for up to 3 days.)
Tip: Substitute ancho chili pepper for chipotle pepper if desired.
Cooking Method: Sauté / Pan Fry
World Cuisine: Hispanic
Product: Red Wine Vinegar