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Jalapeños en Escabeche (Pickled Chilies)





Yields
Makes 8 to 10 servings

Notes: If making these pickled chiles up to two months ahead, cover and chill. Or buy canned jalapeños en escabeche.

 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
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.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 130Calories from Fat 76
% Daily Value *
Total Fat 11g17%

Saturated Fat 1.4g7%
Cholesterol 0.0mg0%
Sodium 8.7mg1%
Total Carbohydrate 8.8g3%

Dietary Fiber 1.2g5%
Protein 1g2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.