Recipe Manuscript

Chiltipiquines En Vinagre

Name: Chiltipiquines En Vinagre
Prep time: PTPT10M
Cook time: PTPT0M
Yield: 20
Cuisine: American
Ingredients: 100 grams fresh chiltepin peppers (substitute: bird’s eye chiles); 250 ml distilled white vinegar or 15 grams salt dissolved in 250 ml water

"Chiltipiquines In Vinegar"

1890

From the treasured pages of La Cocina en el Bolsillo No. 12

Written by Antonio Vanegas Arroyo

Age of Gastronomy (1800 - 1900)American Beginner Other

Original Recipe • 1890

Original Manuscript(circa Age of Gastronomy, 1800 - 1900)

As inscribed by the original author's hand, transcribed with care by Lost Kitchen Scrolls

Chiltipiquines En Vinagre

"Parece derivada esta voz de la mexicana chiltepitón (Chile pequeño), porque en efecto, lo es demasiado y extraordinariamente picante. Se cura en botellas con vinagre ó salmuera, y solo se hace uso de él en corta cantidad para sazonar algunos guisos que se desean muy picantes. En Europa se guardan en polvo y se sazonan con él las preparaciones que llaman á la Criollo."

English Translation

"CHILTIPIQUINES IN VINEGAR. It seems this name derives from the Mexican word 'chiltepitón' (small chili), because indeed, it is extremely and extraordinarily spicy. They are cured in bottles with vinegar or brine, and only a small quantity is used to season dishes that are desired to be very spicy. In Europe, they are kept in powder form and preparations known as Creole style are seasoned with it."

Note on the Original Text

The recipe is charmingly minimal, typical of 19th-century Mexican cookbooks written for practical home use. Instructions were concise, often omitting precise quantities or times, with the assumption that readers possessed kitchen common sense. The old spelling 'ó' for 'o' reflects the era's orthography. The recipe also references both vinegar and brine, granting the cook flexibility based on availability. Its purpose—as a fiery condiment to enliven other dishes—was clear, if never understated!

Modern Kitchen Interpretation

Recipe's Origin

La Cocina en el Bolsillo No. 12 - Click to view recipe in book

Title

La Cocina en el Bolsillo No. 12 (1890)

You can also click the book image above to peruse the original tome

Writer

Antonio Vanegas Arroyo

Era

1890

Publisher

Unknown

Background

A delightful pocket-sized treasure from the numbered series 'Cocina en el Bolsillo', this volume serves up a tempting array of recipes, inviting culinary enthusiasts on a tasteful journey through a variety of traditional foods.

Kindly made available by

University of Texas at San Antonio

Historical Background of the Recipe

Learn about old traditions

This sharp, spicy little recipe hails from late 19th-century Mexico, appearing in 'La Cocina en el Bolsillo No. 12', published in 1890 by Antonio Vanegas Arroyo. The booklet was part of a popular series introducing Mexican households to concise, practical recipes. Chiltipiquines en Vinagre embodied both resourcefulness and a penchant for bold flavors among home cooks. These compact, preserved peppers added unbeatable heat to daily fare or special stews. The tradition also echoed across the Atlantic, where in Europe, the same peppers (often dried and ground) were used to season 'criollo'-style preparations, hinting at a vibrant exchange of culinary customs.

Culinary Tools when the Recipe was Crafted

Tools and techniques from kitchens of old

Historically, cooks would use simple glass bottles or ceramic jars, thoroughly cleaned, for the preservation process. A funnel might aid in adding the vinegar or brine, and clean cloths sealed the vessel (later replaced by cork or screw lids). No special tools were required beyond patience and care to encourage safe fermentation or pickling.

Modern Kitchen Adaptation

Ingredients and techniques for today's cooks

ounces, cups, Fahrenheit

Prep Time

10 mins

Cook Time

0 mins

Servings

We've done our best to adapt this historical recipe for modern kitchens, but some details may still need refinement. We warmly welcome feedback from fellow cooks and culinary historians — your insights support the entire community!

Ingredients

3.5 ounces fresh chiltepin peppers (substitute: bird’s eye chiles)
1 cup distilled white vinegar or 1/2 ounce salt dissolved in 1 cup water

Instructions

To replicate the piquant fire of 19th-century Chiltipiquines en Vinagre, start with fresh chiltepin peppers, those marble-sized, wild chiles native to northern Mexico.
Rinse about 3.5 ounces of chiltepin peppers (or use bird’s eye chiles as a substitute if unavailable).
Pack them into a sterilized glass jar.
Cover the chiles completely with 1 cup of distilled white vinegar or, if preferred, a brine made by dissolving 1/2 ounce of salt in 1 cup of water.
Seal tightly.
Allow them to cure at room temperature for at least a week before using sparingly to enliven other dishes with their assertive spice.

Estimated Calories

3 per serving

Cooking Estimates

You will spend only a few minutes washing the peppers and packing them into the jar. There is no cooking needed. Most of the time is waiting for the chiles to cure, which improves the flavor. Each serving is very small and spicy—a little goes a long way.

As noted above, we have made our best effort to translate and adapt this historical recipe for modern kitchens, taking into account ingredients nowadays, cooking techniques, measurements, and so on. However, historical recipes often contain assumptions that require interpretation.

We'd love for anyone to help improve these adaptations. Community contributions are highly welcome. If you have suggestions, corrections, or cooking tips based on your experience with this recipe, please share them below.