Guatemalan Pickled Chiles Rellenos with Vinegar

Name: Guatemalan Pickled Chiles Rellenos with Vinegar
Prep time: 45 min
Cook time: 35 min
Total time: 1 h 20 min
Yield: 6 servings
Cuisine: Mexican
Ingredients: 6 poblano peppers, large, whole, unpeeled; 12 oz (340 g) Oaxaca cheese or fresh mozzarella, at room temperature, cut into 6 equal portions; 2 cups (480 ml) distilled white vinegar (5% acidity); 2 cups (480 ml) water; 2 tablespoons (32 g) sea salt; 2 teaspoons (8 g) cumin seeds, whole; 3 bay leaves, fresh or dried; 6 garlic cloves, peeled, lightly crushed; 1 teaspoon (5 g) black peppercorns, whole; ½ teaspoon (½ g) dried Mexican oregano; ½ teaspoon (½ g) dried thyme; 4 whole allspice berries (optional)

From the MyKitchenBank Kitchen

Charred poblano peppers stuffed with creamy cheese, then packed into a fragrant vinegar brine infused with cumin, bay leaves, and aromatic spices. This traditional Guatemalan preserve keeps for months and makes a distinctive condiment or appetizer, offering a perfect balance of smoky heat, tangy acidity, and savory richness.

Prep: 45 min
Cook: 35 min
Wait: 2 hr
Total: 3 hr 20 min
Makes: 3 pint jars (6 stuffed peppers plus brine)

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Steps

Before you start

Sterilize three 1-pint (500 ml) glass jars and their lids by boiling for 10 minutes, then place them upside down on a clean towel to dry
Have a bowl of ice water ready to cool the charred peppers
Use a sharp knife and work carefully when peeling charred peppers—they are delicate

1
Char the poblano peppers
- Hold each poblano pepper directly over a gas flame using tongs, or place on a grill grate 4 inches (10 cm) above hot coals.
- Char all sides evenly, rotating frequently, until the skin is blackened and blistered all over, about 3–4 minutes per pepper.
- This develops a smoky flavor essential to the final dish.
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Ready when: Skin is completely blackened and blistered, pepper softens slightly
Tip: Work over a burner grate or grill to catch charred bits. Rotate gently to avoid puncturing the pepper.
2
Steam and peel peppers
- Transfer the charred peppers to a bowl of ice water immediately to stop the cooking.
- Let them sit for 2–3 minutes until cool enough to handle.
- Using your fingers or a paring knife, gently rub away the blackened skin under cool running water, working over a bowl to catch any bits.
- Be gentle—the flesh tears easily.
- Slit each pepper vertically along one side (avoiding the stem end) and carefully remove the seeds and white membrane, leaving the stem intact.
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Ready when: Skin is completely removed, pepper is soft and pliable, seeds and membrane are out
Tip: Work under running water to prevent the pepper flesh from tearing. If a pepper tears, it can still be pickled but may leak filling.
3
Stuff peppers with cheese
- Pat the peeled poblanos dry with paper towels.
- Divide the room-temperature Oaxaca cheese into six equal portions (about 2 ounces / 57 grams each).
- Stuff each pepper cavity with one portion of cheese, working gently to avoid tearing the walls.
- Close the slit by overlapping the edges slightly; the cheese will hold it together.
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Ready when: All peppers are uniformly stuffed and slit is closed
Tip: Use room-temperature cheese—it's easier to work with and distributes evenly. Cold cheese may crack the delicate pepper flesh.
4
Prepare the brine
- In a 6-quart (5.7 L) stainless-steel pot, combine 2 cups (480 ml) white vinegar, 2 cups (480 ml) water, and 2 tablespoons (32 g) sea salt.
- Bring to a boil over high heat, stirring to dissolve the salt.
- Add the cumin seeds, bay leaves, garlic cloves, black peppercorns, Mexican oregano, thyme, and allspice berries (if using).
- Reduce heat to medium and simmer for 5 minutes to infuse the spices.
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Ready when: Brine is fragrant, cumin seeds are toasted and darkened slightly
Tip: Do not skip the simmering step—it mellows the raw vinegar harshness and develops the spice flavor.
5
Pack peppers into jars
- Carefully arrange the stuffed poblanos vertically in the three sterilized 1-pint (500 ml) jars, fitting 2 peppers per jar.
- Work slowly to avoid squashing them.
- Pour the hot brine over the peppers, ensuring they are fully covered by at least 1 inch (2.5 cm) of liquid.
- Divide the spices and garlic cloves evenly among the jars.
- Leave 1/2 inch (1.25 cm) headspace below the rim of each jar.
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Ready when: Jars are full, peppers are submerged, headspace is correct
Tip: Use a slotted spoon to distribute solids evenly so each jar has a balanced flavor profile.
6
Seal and cool jars
- While the jars are still hot from the brine, wipe the rim of each jar clean with a damp cloth.
- Place the hot lids on the jars and screw on the bands finger-tight (not wrench-tight).
- Set the sealed jars upright on a clean towel at room temperature, away from drafts.
- As they cool over 12–24 hours, the lids will dome and seal.
- You should hear a soft 'pop' as each jar seals.
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Ready when: Lids are domed and don't flex when pressed; 'pop' sound indicates a good seal
Tip: Do not retighten bands after sealing or you may break the seal. If a jar does not seal after 24 hours, refrigerate it and use within 2 weeks.
7
Rest before serving
- Once sealed and cooled, store the jars upright in a cool, dark place.
- Wait at least 2 weeks before opening for the flavors to meld and mature.
- The pickled chiles will develop deeper, more complex flavor as they rest.
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Ready when: Flavors are well-integrated and balanced
Tip: Patience pays off—these pickles improve significantly after 4 weeks of storage.

Good to know

Tips

Charring the poblanos over an open flame is non-negotiable for authentic flavor—do not skip it or substitute with oven-roasting, which produces a different, less smoky result.
Handle peeled peppers with extreme care; they are delicate and tear easily. Work slowly and wet your hands frequently to prevent sticking.
Ensure all jars, lids, and bands are completely dry before filling; any water inside can promote mold or incomplete sealing.
These pickles are excellent served as a tapa with sliced bread and aged cheese, or diced into salads, quesadillas, and soups for a tangy, smoky depth.

Make ahead

Pickle 2 weeks ahead for optimal flavor development. Sealed jars keep for up to 1 year in cool storage (preferably below 70°F / 21°C).

Storage & reheating

Room-temperature (sealed, unopened): Up to 1 year in cool, dark conditions. Refrigerator (after opening): Transfer to a non-reactive container or leave in jar; keeps 2–3 months. Do not freeze—the texture of peppers becomes mushy when thawed.

Substitutions

Oaxaca cheese or fresh mozzarella → Fresh mozzarella or queso fresco. Oaxaca has a creamy, slightly elastic texture ideal for this dish. Fresh mozzarella works well; queso fresco is drier but still delicious. Avoid aged cheeses, which may become rubbery in the brine.
distilled white vinegar (5% acidity) → Apple cider vinegar (5% acidity). Apple cider vinegar adds a subtle fruity note. Ensure it is 5% acidity for safe preservation. White vinegar is more neutral and traditional for Guatemalan pickles.
cumin seeds, whole → 2 teaspoons (4 g) ground cumin. Ground cumin will make the brine cloudier. Toast it lightly in the dry pot before adding liquid for better flavor distribution.
dried Mexican oregano → 0.5 teaspoon (0.5 g) dried marjoram or dried epazote. Marjoram is milder; epazote adds a peppery Mesoamerican note closer to traditional Guatemalan flavor.