Pickled Shallots + Chiles

Flavor Bombs

I like to keep two jars of these bright pink and red flavor bombs in my fridge. They add a zippy tang to tacos, grain salads, and roasted vegetable dishes. Apple cider vinegar or champagne can be substituted for the white wine vinegar here.

Pickled Shallots + Chiles

Athena Calderone

Ingredients

For the Shallots –

3 medium shallots, thinly sliced

1⁄3 cup white wine vinegar

1 1⁄2 tablespoons sugar

1 1⁄2 teaspoons kosher salt

1⁄2 serrano chile, minced (optional)

For the Chiles –

5 fresno chiles, thinly sliced

1⁄3 cup white wine vinegar

1 1⁄2 tablespoons sugar

1 1⁄2 teaspoons kosher salt

3 garlic cloves, minced

Method

For the Shallots –

Place the shallot slices in a small bowl. In a small saucepan over medium-low heat, bring the vinegar, sugar, salt, and chile (if using) to a simmer, swirling the pan to help the sugar dissolve. Pour the pickling liquid over the shallots and let them cool to room temperature. Use immediately or store in an airtight container in the refrigerator for up to 2 weeks.

For the Chiles –

Place the chile slices in a small bowl. In a small saucepan over medium-low heat, bring the vinegar, sugar, salt, and minced garlic to a simmer, swirling the pan to help the sugar dissolve. Pour the pickling liquid over the chiles and let them cool to room temperature. Use immediately or store in an airtight container in the refrigerator for up to 2 weeks.

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Food The Bite:

Pickled Shallots + Chiles

Flavor Bombs