Pickled green chillies

The essentials

What it offers and why to use it

Green chillies preserved in vinegar, adding acidity and variable heat to dressings and appetisers. Drain and chop for vinaigrettes. Add gradually because heat varies with variety and brand.

Flavour profile

Green chillies preserved in vinegar, adding acidity and variable heat to dressings and appetisers.

Practical guide

From shopping to cooking

Choose

Check whether they are mild or hot and their salt content; weigh them drained for this preparation.

Store

Once opened, refrigerate and keep the chillies covered with their liquid, following the label.

Prepare

Drain and chop for vinaigrettes. Add gradually because heat varies with variety and brand.

In the kitchen

How to make the most of it

Good pairings

Use as a measured accent in sauces, dressings or braises without masking the main ingredient.

How to substitute it

Choose an alternative with compatible texture and flavour and review quantity and allergens before replacing.

Per 100 g

Nutrition information

20 kcal

Carbohydrate: 2,0 g
Protein: 1,0 g
Fat: 0,3 g
Fibre: 2,0 g

Approximate values per 100 g edible portion, excluding bones; preserved foods are drained except tomatoes with their juice. Check the label when available.

Quick facts

Season: All year round
Typical serving: Use the measured quantity in the recipe; this is not a dietary recommendation.
Available formats: Check whether they are mild or hot and their salt content; weigh them drained for this preparation.