When I was little, I remember seeing my mother seated at the kitchen table surrounded by jalapeño peppers, onions and carrots. She loved to prepare her own chili peppers in vinegar, which is a widely-used encurtido or pickled vegetable in Mexico.
One of my aunts also has a secret pickled vegetable recipe that she only prepares on special occasions. It includes many things such as broccoli, cauliflower, potatoes, carrots, nopales, jícama, peanuts and garlic besides others. When my aunt makes her special recipe, everyone eats it up right away! But what I’ve noticed is that the potatoes and peanuts are always the first to run out. So on this occasion I decided to make a pickled recipe with just these two ingredients.
The result was a delicious combination; the vinegar took on the rico flavor of the peanuts and combined perfectly with the crunchy potatoes. Me encantó! And I hope you’ll like it too.