Description
Mexican Escabeche also known as pickled jalapeños are easy to make and perfect for topping off tostadas, enchiladas, tortas, nachos and so much more!
Ingredients
Units
Scale
- 8 jalapeños
- 1 large carrot, sliced
- 1/2 white onion, sliced
- 4 garlic cloves, roughly chopped
- 1/2 tsp salt or to taste
- 1/2 tsp sugar
- 3 peppercorns
- 2 bay leaves
- 1/2 tsp oregano
- 2 tbsp neutral oil
- 1 cup water
- 1 cup peach cider vinegar
Instructions
- Add oil to a pan on medium heat. Once hot, add onion and garlic. Cook for 2 minutes or until fragrant.
- Next, add the sliced carrots and jalapeños. Cook for a few minutes just until the peppers turn a bright green color.
- To a small pot, add water, vinegar, oregano, peppercorns, bay leaves, salt, and sugar. Place it on medium heat and bring to a boil.
- As soon as it starts boiling, pour the vinegar mixture onto the pan with the jalapeños. Simmer the jalapeños for 3 minutes.
- Take the jalapeños off the heat and let everything cool off.
- Once cool, pour the jalapeño mixture into a mason jar or sealable glass container and store in the fridge overnight. The longer it sits, the better it gets!
Notes
*store it in the fridge for up to a month
- Prep Time: 10
- Cook Time: 15
- Category: sides
- Method: Stove
- Cuisine: Mexican
