Chilera

Ingredients

Vegetables

• 2carrots, cut in thin rounds
• 1onion, sliced
• 200 gcauliflower, in very small florets
• 6to 10 chile panameño or habanero, whole and pricked
• 4 clovesgarlic, peeled

Pickle

• 350 mlwhite vinegar
• 150 mlwater
• 1 tbspsalt
• 1 tspsugar
• 1 tspblack peppercorns
• 2bay leaves
• 1 tspdried oregano

Directions

1. Bring a pan of water to the boil and blanch the carrot and cauliflower for 60 seconds only, then drain and plunge into cold water. This sets their colour and takes off the raw edge without softening them.
2. Prick each chilli two or three times with the point of a knife so the pickle can get inside. Left whole and unpricked they stay raw in the middle and the jar never takes on heat.
3. Pack the drained vegetables, chillies and garlic into a clean jar.
4. Bring the vinegar, water, salt, sugar, peppercorns, bay and oregano to a simmer, stir until the salt dissolves, then pour it over the vegetables while hot so they are fully covered.
5. Seal and cool, then refrigerate for at least three days before using. Straight away it tastes only of raw vinegar; by day three the heat has spread through the jar and the flavours have settled.
6. Spoon a little onto casados, gallo pinto and soups. It keeps two months in the fridge and gets hotter as it goes.

Technique

• Handle the habaneros with gloves, or at least do not touch your face for the rest of the evening.
• The heat builds over weeks as capsaicin leaches into the vinegar. A jar that seems mild on day three will not be mild in a month.
• Blanch briefly, no more. Boiled vegetables go soft in the jar and the whole point is the crunch.

Substitutions

• Green beans, chayote or sweet pepper alongside or in place of the cauliflower.
• Cider vinegar for white, which is softer and slightly sweet.

Variations

• A milder version uses fewer chillies and more vegetables, which is what most sodas actually put on the table.
• Some cooks add a splash of the vinegar to soups directly rather than serving the vegetables at all.

History

The standing condiment of the Costa Rican soda, spooned onto casados and gallo pinto to sharpen them.

Frequently asked questions

What is Chilera?

Chilera is a fermented & pickled from Costa Rica: jar of carrot, onion, cauliflower and chile in vinegar, on every table. The standing condiment of the Costa Rican soda, spooned onto casados and gallo pinto to sharpen them.

How long does Chilera take to make?

Chilera takes 25 min plus 3 days to mellow of preparation and 10 min of cooking. The recipe makes fills a 750 ml jar. It is rated easy to make.

What can I substitute in Chilera?

Yes, within limits. Green beans, chayote or sweet pepper alongside or in place of the cauliflower. Cider vinegar for white, which is softer and slightly sweet.

What is the most important thing to get right in Chilera?

Prick each chilli two or three times with the point of a knife so the pickle can get inside. Left whole and unpricked they stay raw in the middle and the jar never takes on heat.