Jalapeños en Escabeche (Pickled Chilies) |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Notes: If making these pickled chiles up to two months ahead, cover and chill. Or buy canned jalapeños en escabeche. Ingredients:
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 |
Directions:
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.
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.
3. Reduce heat and simmer just until carrots are tender-crisp when pierced, 5 to 8 minutes. Add salt and pepper to taste.
4. Pour into jars, cover, and refrigerate at least 1 day. Use a slotted spoon to serve.
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