Simple Way to Baby Pusit Adobo

Chipotle And Adobo Pickled Eggs

Adobong baboy na tuyo or dry pork adobo is just as delicious as the standard adobo recipe, but the difference is that this adobo recipe is the dried version.

Recipe Summary Chipotle And Adobo Pickled Eggs

These pickled eggs are great sliced and served on a salad or just eat them plain for a quick low carb snack! You can adjust the heat by adding more or less chipotle and adobo.

Ingredients | Baby Pusit Adobo

2 cups distilled white vinegar

2 cups water

2 cloves garlic, crushed

1 onion, quartered

1 tablespoon salt

2 tablespoons white sugar

2 canned chipotle chilies

1 tablespoon adobo sauce from canned chipotle peppers

12 hard-cooked eggs, peeled

Directions

In a large pot, combine the vinegar, water, garlic, onion, salt, sugar, chipotle chiles and adobo sauce. Bring to a boil, and cook until the onion is translucent, about 15 minutes.

Place the hard-cooked eggs into clean jars. Strain the boiling brine into the jars to cover the eggs. Cover with lids and refrigerate for at least 3 days before serving. Store in the refrigerator for up to 6 weeks.

For safety when canning and preserving foods, contact your local extension for guidelines in your area that will be specific to your altitude. Click here to read more about canning and preserving.

Info | Baby Pusit Adobo

prep: 10 mins cook: 20 mins total: 30 mins Servings: 12 Yield: 12 eggs

TAG : Chipotle And Adobo Pickled Eggs

Appetizers and Snacks, Spicy,