Jalapeños en Escabeche

My lovely mom always tells me the story of a time when I was three years old and she took me to the doctor.  I was ill with some sort of stomach problem and the doctor put me on a medication.  My mom almost embarrassed asked the doctor “Can she eat chiles with this medication?” Laughing, the doctor responded “Like a good Mexican, she can’t eat unless she has her chiles.” In the end I was able to eat my chiles, thank goodness, but I don’t think that it was normal for me to love chiles at three years old.

Obviously, my love for spicy foods began at a very early age and this love has never ended. I specially love pickled jalapeños and there is nothing better than making them at home. Allow me to share this amazing recipe for Jalapeños en Escabeche.

Yields: approximately 1, 28 oz jar

10 jalapeños
1 small onion
1 small carrot
5 cloves of garlic
10 peppercorns
2 cloves
4 bayleaves
1 tablespoon of brown sugar
2 teaspoons of salt
1 cup white vinegar
1 cup water
1/3 cup corn oil

- Wash jalapeños throughly. Using a toothpick make several small holes on every jalapeño. This will allow all the flavor to really penetrate each pepper.
- Thinly slice carrots into 1/8 of an inch slices.
- Thinly slice onions as well.
- In a pot, add oil and jalapeños, cooking under low heat. Make sure to stir often. What you are trying to do is slightly fry the jalapeños before they pickle in the vinegar. This method allows the natural oil from the peppers to be released intensifying the flavor.
- After about 5 minutes add your carrots and onions.
- Fry all ingredients for about another 5 minutes.
- Turn off heat and add water, vinegar, and all the spices.
- Transfer on to a glass jar and let it cool down.
- Once everything has cooled down, keep in your refrigerator for at least 3 days without opening. All of the flavors will intensify. If you try to eat them before they will be too acidic.
- Now they are ready to eat!

This will be more spicy than your regular store bought jalapeños but a lot more flavorful.

Moreover, if you want to can these peppers all you have to do after you pour the contents in the jars and close the lids is:
- Boil the jars
- Remove and cool until you hear the pop-pop-pops of the seals forming.


Jalapeños en escabeche


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Photos by Adrian Davila