Jalapeños en Escabeche (Pickled Chilies)
Notes: If making these pickled chiles up to two months ahead, cover and chill. Or buy canned jalapeños en escabeche.
How to Make It
Step 1
1
Rinse jalapeños and pierce each with a fork. Peel carrots and cut crosswise into 1/4-inch slices. Peel onion and cut vertically into 1/4-inch slivers.
Step 2
2
In a 3- to 4-quart pan over high heat, combine jalapeños, carrots, onion, 2 cups water, vinegar, oil, garlic, oregano, and bay leaf. Bring to a boil.
Step 3
3
Reduce heat and simmer just until carrots are tender-crisp when pierced, 5 to 8 minutes. Add salt and pepper to taste.
Step 4
4
Pour into jars, cover, and refrigerate at least 1 day. Use a slotted spoon to serve.
Ingredients
1 pound fresh jalapeño chilies
2 carrots (6 oz. total)
1 onion (6 oz.)
2 cups distilled vinegar
1/2 cup salad oil (or 1/4 cup each salad oil and olive oil)
3 or 4 garlic cloves, peeled
1 teaspoon dried oregano, crumbled
1 dried bay leaf
Salt and pepper
Directions
Step 1
1
Rinse jalapeños and pierce each with a fork. Peel carrots and cut crosswise into 1/4-inch slices. Peel onion and cut vertically into 1/4-inch slivers.
Step 2
2
In a 3- to 4-quart pan over high heat, combine jalapeños, carrots, onion, 2 cups water, vinegar, oil, garlic, oregano, and bay leaf. Bring to a boil.
Step 3
3
Reduce heat and simmer just until carrots are tender-crisp when pierced, 5 to 8 minutes. Add salt and pepper to taste.
Step 4
4
Pour into jars, cover, and refrigerate at least 1 day. Use a slotted spoon to serve.
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