Chile en Escabeche

Chile en Escabeche is a traditional Mexican dish featuring pickled vegetables like carrots, onions, and jalapeños marinated in a tangy vinegar-based sauce. This dish balances spicy and sour flavors, making it a versatile condiment or side dish for various meals. The preparation involves pickling vegetables with aromatic spices, resulting in a zesty and crunchy accompaniment that enhances tacos, sandwiches, or grilled meats. Enjoyed as a snack or part of a larger meal, Chile en Escabeche adds a lively flavor to dining experiences.

Ingredients

• 1 whole red bell pepper, sliced
• 3 medium carrots, sliced into rounds
• 1/2 cup white vinegar
• 1/4 cup apple cider vinegar
• 1/4 cup water
• 2 Tbsp sugar
• 1 tsp salt
• 4 whole bay leaves
• 5 whole black peppercorns
• 3 whole allspice berries
• 2 whole clove of garlic, smashed
• 1/2 tsp dried oregano
• 1/2 tsp dried thyme

Instructions

1. In a pot, combine white vinegar, apple cider vinegar, water, sugar, salt, bay leaves, black peppercorns, allspice berries, garlic, oregano, and thyme. Bring to a boil over medium heat, then reduce heat and simmer for 5 minutes.
2. Add the sliced red bell peppers and carrots to the pot. Simmer for an additional 5 minutes until the vegetables are just tender.
3. Remove the pot from heat and let the mixture cool to room temperature.
4. Transfer the pickled vegetables and liquid to a glass jar. Cover tightly and refrigerate for at least 24 hours before serving.

Keywords: Pickled Vegetables, Vegetarian, Tangy, Spicy

Spice Rack: Bay Leaves, Black Peppercorns, Allspice Berries, Garlic, Oregano, Thyme

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