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!
(Serves 2 Jars of 250ml each)
500gr sliced jalapeño peppers
1 cup of peeled and sliced carrots
1/2 large white onion cut into large cubes
6 garlic cloves
1 cup of white vinegar
1 tablespoon of olive oil
2 bay leaves
1/2 teaspoon whole black pepper
Salt to taste
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.
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.
Add the rest of the ingredients; bring to a boil and simmer for 5 minutes.
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!
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