Serranos en Escabeche Recipe

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Serranos en Escabeche
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Ingredients:

Directions:

  1. Wash the chiles, leaving the stems intact. Cut a very shallow cross in the tip of each so that the vinegar can penetrate. In a large deep skillet, preferably cast iron, heat the olive oil over high heat until it is smoking. Reduce the heat to medium and throw in the chiles, onions, carrots, an garlic. Saute for about 10 minutes, turning the vegetables over occasionally. Add the vinegar, water, salt, and all the herbs, reduce the heat o medium-low and simmer for 5 minutes more. Transfer the vegetables o a very clean crock or deep bowl and pour the vinegar mixture over them. Cool to room temperature, then cover tightly and refrigerate for up to 1 week. (If desired, sterilize 6 pint jars according to the manufacturers instructions, fill and seal them for longer keeping.)
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 326.94 Kcal (1369 kJ)
Calories from fat 251.88 Kcal
% Daily Value*
Total Fat 27.99g 43%
Sodium 2366.21mg 99%
Potassium 531.66mg 11%
Total Carbs 14.53g 5%
Sugars 7.54g 30%
Dietary Fiber 6.24g 25%
Protein 2.98g 6%
Vitamin C 56.4mg 94%
Vitamin A 0.3mg 10%
Iron 1.2mg 7%
Calcium 41.6mg 4%
Amount Per 100 g
Calories 103.94 Kcal (435 kJ)
Calories from fat 80.08 Kcal
% Daily Value*
Total Fat 8.9g 43%
Sodium 752.27mg 99%
Potassium 169.03mg 11%
Total Carbs 4.62g 5%
Sugars 2.4g 30%
Dietary Fiber 1.98g 25%
Protein 0.95g 6%
Vitamin C 17.9mg 94%
Vitamin A 0.1mg 10%
Iron 0.4mg 7%
Calcium 13.2mg 4%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 8.1
    Points
  • 9
    PointsPlus

Good Points

  • saturated fat free,
  • cholesterol free

Bad Points

  • High in Sodium

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