Chile En Escabeche

Chile En Escabeche

Tangy pickled jalapeños and vegetables simmered with vinegar, herbs, and garlic for bold, crunchy heat.

Total 45 min Makes 32 oz Calories 45/serving

Dietary

Vegan, Vegetarian, Pescatarian, Keto, Wheat free, Dairy free, Nut free, Halal, Kosher, Kosher for passover

This Mexican-style pickle combines jalapeños, carrots, and onion in a brightly seasoned vinegar brine flavored with oregano, bay leaf, and peppercorns. Serve it alongside tacos, tortas, or grilled meats, or spoon it over eggs for a tangy, spicy kick. The vegetables soften slightly while staying crisp, and the flavor deepens after a day or two in the fridge.

Ingredients

  • 1/3 cup vegetable oil
  • 8 jalapeño peppers, sliced into rounds
  • 2 medium carrots, peeled and sliced into thin rounds
  • 1 medium white onion, sliced into thin wedges
  • 6 cloves garlic, peeled and left whole
  • 1 cup white vinegar
  • 1/2 cup water
  • 2 teaspoons dried Mexican oregano
  • 2 bay leaves
  • 1 teaspoon whole black peppercorns
  • 1 teaspoon salt
  • 1/2 teaspoon granulated sugar

Method

  1. Heat the vegetable oil in a 6-quart saucepan over medium heat.

  2. Add the jalapeños, carrots, onion, and garlic, and sauté, stirring occasionally, until the onion softens slightly and the jalapeños turn a darker green, about 8 minutes.

  3. Add the vinegar, water, oregano, bay leaves, peppercorns, salt, and sugar, and stir to combine.

  4. Bring the mixture to a boil, then reduce heat and simmer until the carrots are just tender but still firm, about 7 minutes.

  5. Remove the pan from heat and let the mixture cool to room temperature in the liquid.

  6. Transfer the vegetables and liquid to a clean jar or airtight container, cover, and refrigerate at least 24 hours before serving to let the flavors develop.

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    Chile En Escabeche

    This Mexican-style pickle combines jalapeños, carrots, and onion in a brightly seasoned vinegar brine flavored with oregano, bay leaf, and peppercorns. Serve it alongside tacos, tortas, or grilled meats, or spoon it over eggs for a tangy, spicy kick. The vegetables soften slightly while staying crisp, and the flavor deepens after a day or two in the fridge.

    45 min 32 oz 45 cal

    Ingredients

    • 1/3 cup vegetable oil
    • 8 jalapeño peppers, sliced into rounds
    • 2 medium carrots, peeled and sliced into thin rounds
    • 1 medium white onion, sliced into thin wedges
    • 6 cloves garlic, peeled and left whole
    • 1 cup white vinegar
    • 1/2 cup water
    • 2 teaspoons dried Mexican oregano
    • 2 bay leaves
    • 1 teaspoon whole black peppercorns
    • 1 teaspoon salt
    • 1/2 teaspoon granulated sugar

    Method

    1. 1

      Heat the vegetable oil in a 6-quart saucepan over medium heat.

    2. 2

      Add the jalapeños, carrots, onion, and garlic, and sauté, stirring occasionally, until the onion softens slightly and the jalapeños turn a darker green, about 8 minutes.

    3. 3

      Add the vinegar, water, oregano, bay leaves, peppercorns, salt, and sugar, and stir to combine.

    4. 4

      Bring the mixture to a boil, then reduce heat and simmer until the carrots are just tender but still firm, about 7 minutes.

    5. 5

      Remove the pan from heat and let the mixture cool to room temperature in the liquid.

    6. 6

      Transfer the vegetables and liquid to a clean jar or airtight container, cover, and refrigerate at least 24 hours before serving to let the flavors develop.