Mexican Escabeche

Mexican Escabeche also known as pickled jalapeños are easy to make and perfect for topping off tostadas, enchiladas, tortas, nachos and so much more!

Disclosure: This post is sponsored by Fresh Press Farms. Howver, all opinions and recommendations expressed are entirely my own.

Escabeche is a pickled mixture of jalpeños, onion, garlic, and carrots. It is a classic condiment that adds a tangy, spicy kick to your favorite Mexican Dishes. Growing up in a Mexican household, my parents always kept a container of Mexican escabeche in the fridge.

As a Mexican-American dietitian, I love sharing recipes like this that showcase simple yet bold flavors. This vegan-friendly escabeche is quick to make and enhances the flavor of countless dishes while providing a dose of gut-friendly probiotics if fermented long enough. Instead of white vinegar, I used peach cider vinegar for added flavor and nutrients. Let’s dive into this easy recipe!

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Why You’ll Love This Recipe

• Simple and quick: This Mexican Escabeche recipe is ready in under 30 minutes, with minimal prep.
• Customizable heat: Adjust the spice level by omitting parts of the peppers.
• Versatile condiment: Perfect for tacos, tortas/sandwiches, nachos, tostadas, and most of your favorite Mexican Dishes.
• Nutritious: Packed with nutrients and gut-friendly probiotics, this recipe is both flavorful and nutrient-dense.

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Ingredients and Substitutions

Key Ingredients

1. Jalapeños
   The star of escabeche, these peppers bring the perfect balance of heat and flavor.
2. Peach Cider Vinegar
   My favorite organic peach cider vinegar from Fresh Press Farms adds the perfect mild, slightly sweet tang to Mexican Escabeche. It’s a better-tasting alternative with the same benefits as the traditional Apple Cider Vinegar. Find it at your local Sprouts! Substitute with apple cider vinegar or white vinegar if needed.
3. Carrots
   Their natural sweetness balances the tanginess and spice. No carrots? Try thinly sliced radishes or cauliflower florets, you won’t regret it!
4. Oregano
   Mexican oregano is preferred for its citrusy, earthy flavor, but Mediterranean oregano works in a pinch.
5. Peppercorns
   These add subtle spice and aroma. Use crushed black pepper if whole peppercorns aren’t available.

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Adjust the Heat Level of Mexican Escabeche

• Spicy – use the entire jalapeño.
• Medium Spicy– slice the jalapenos into halves or rounds and discard the seeds.
• Mild – slice the jalapeños into halves or rounds and discard the seeds and veins.

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Step-by-Step Instructions

1. Sauté the Aromatics

• Heat the oil in a large pan over medium heat.
• Add the chopped onion and garlic, cooking until fragrant.

2. Add the Vegetables

• Stir in the sliced carrots and jalapeños.
• Cook for 3-5 minutes, just until the jalapeños turn a bright green color.

3. Prepare the Pickling Liquid

• In a small pot, combine:
  • water
  • peach cider vinegar
  • oregano
  • peppercorns
  • bay leaves
  • salt
  • sugar
• Bring to a boil over medium heat.

4. Combine and Simmer

• Pour the boiling vinegar mixture over the pan of vegetables.
• Reduce the heat and let it simmer for 3-5 minutes.

5. Cool and Store

• Remove from heat and allow the mixture to cool completely.
• Transfer the escabeche to a mason jar or sealable glass container.
• Refrigerate overnight to allow the flavors to meld.

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Tips and Topping Options

Tips

• Choose fresh peppers: Look for firm, bright green jalapeños for the best results.
• Mellow the heat: For a milder escabeche, remove the seeds and membranes from the jalapeños before cooking.
• Choose your type: Slice, dice, or keep jalapeños whole depending on your personal preference! I like to do a mix of cutes as you see in the photo below.
• Balance flavors: Taste the pickling liquid before adding it to the vegetables and adjust the salt or sugar as needed.

Topping Options

• Classic Garnishes: Use escabeche as a topping for tacos, tostadas, or tortas.
• Pickle Platter: Pair with other pickled vegetables for an appetizer spread.
• Snack Time: Enjoy on top of hummus or a bean dip with tortilla chips or crackers.

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Storing Mexican Escabeche

Storage

• Store escabeche in an airtight glass container in the refrigerator for up to one month.
• The flavors deepen and improve over time, so it’s best enjoyed after sitting for at least 24 hours.

Reheating

• Mexican escabeche is typically served cold or at room temperature, so reheating isn’t necessary. If you prefer warm escabeche, gently heat it in a small pot over low heat.

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This Mexican escabeche recipe is a must-have for those who love spicy foods and fans of pickled foods and bold, tangy flavors. With minimal effort, you’ll have a versatile condiment that adds vibrancy to any meal. Enjoy it as a snack, side, or topping, and savor the magic of these pickled jalapeños. ¡Buen provecho!

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Try this Mexican Escabeche Recipe with:

Enchiladas Michoacanas

Potato Flautas

Bean Tostadas

Chilaquiles

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