Jalapenos en escabeche are pickled jalapeno peppers that are a staple in Mexican cuisine. Escabeche is a type of pickling or marination that is used to preserve and flavor foods, typically vegetables.
To make jalapenos en escabeche, the jalapeno peppers are first sliced and then placed in a mixture of vinegar, spices, and seasonings.
Jalapenos en escabeche is a popular condiment in Mexico and is often served alongside tacos, burritos, and other Mexican dishes as a way to add a tangy, spicy flavor. They can also be used as a topping for nachos, salads, and sandwiches, or as a dip for tortilla chips.
When you prepare them, take the opportunity to make a large quantity to give to your friends and family who like to add spice to their meals. They will be forever grateful!
Ingredients
(Serves 2 Jars of 250ml each)
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500gr sliced jalapeño peppers
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1 cup of peeled and sliced carrots
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1/2 large white onion cut into large cubes
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6 garlic cloves
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1 cup of white vinegar
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1 tablespoon of olive oil
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2 bay leaves
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1/2 teaspoon whole black pepper
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Salt to taste
Instructions
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Heat the olive oil over medium heat in a non-aluminum pot. Add the carrots and cook — stirring constantly — for about 4 to 5 minutes. Don’t overcook them as all vegetables should have a bit of a crispy consistency by the end of cooking.
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After that time, add the jalapeno peppers, garlic, and onion. (If you are going to add other types of vegetables, do it at this time). Cook, stirring frequently, for 7 more minutes.
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Add the rest of the ingredients; bring to a boil and simmer for 5 minutes.
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Serve them in the jars in equal parts and let them rest until they cool down; then cover the jars and put them in the refrigerator.
Pickled jalapeno peppers can be kept in the refrigerator for more than a month. Enjoy!
Let us know how it goes, take a picture, and tag us on Instagram @clocfood
