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Chiles en escabeche
Pickled jalapeños
Chiles jalapeños en escabeche: Mexico's pickled jalapeños with carrot, onion, bay and oregano
Every Mexican home and fonda keeps a jar of pickled jalapeños for tortas, tacos, rice and a plate of beans, and the homemade kind is crisper and more fragrant than anything in a tin. Whole or sliced chiles are briefly fried with carrot coins, onion and garlic, then simmered in a herb-scented vinegar brine with bay, thyme and Mexican oregano. They are ready the next day and keep a month in the fridge. Chef's tip: wear gloves when slicing the chiles and keep your hands away from your eyes.
- Total time
- 40 min
- Difficulty
- easy
- Serves
- 12
Ingredients
- 1 ⅛ lb jalapeño chilesleft whole with a slit, or sliced in rings
- 2 carrotspeeled and sliced into 5 mm coins
- 1 white onioncut in thick wedges
- 8 cloves garlicpeeled
- ¼ cup vegetable oil
- 2 cups white vinegar
- 1 cup water
- 1 tsp dried Mexican oregano
- ½ tsp dried thyme
- 1 tsp black peppercorns
- 1 tbsp salt
- 1 tsp sugar
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Method
0/6 doneStep 1: Wash and dry a 1.5 litre glass jar with hot soapy water and let it air-dry.
5 minStep 2: Heat the ¼ cup vegetable oil in a wide pan over a medium heat. Fry the 2 carrots, 1 white onion and 8 cloves garlic for 4 minutes until the onion is glossy but not brown.
4 minStep 3: Add the 1 ⅛ lb jalapeño chiles and fry, stirring, for 3–4 minutes until their skins turn a shade paler in patches.
4 minStep 4: Pour in the 2 cups white vinegar and 1 cup water and add the 4 bay leaves, 1 tsp dried Mexican oregano, ½ tsp dried thyme, 1 tsp black peppercorns, 1 tbsp salt and 1 tsp sugar. Bring to the boil, then simmer for 5–8 minutes, just until the chiles change from bright green to olive green.
8 minStep 5: Take them off the heat as soon as the colour changes; leaving the chiles to simmer until soft and khaki is the commonest mistake, and they lose their crunch.
Step 6: Spoon the vegetables into the jar, pour over the hot brine to cover, cool, then seal and refrigerate. They are best after 24 hours and keep for 1 month in the fridge.
5 min
Nutrition per serving
- Calories
- 40 kcal
- Protein
- 1 g
- Carbs
- 5 g
- Fat
- 2 g
- Fibre
- 2 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does chiles en escabeche take?
- About 40 minutes in total: 15 minutes to prepare and 25 minutes to cook.
- How many people does it serve?
- 12 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Is it very spicy?
- It has some heat. Use less chilli for a milder version, or more if you like it hot.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of carrots?
- Parsnip or sweet potato, same weight.
- What can I use instead of white onion?
- 2 shallots per onion.
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