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20 minute dinner recipes

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Jalapeños in Escabeche


From EatingWell:  September/October 2013

Escabeche, which means “pickled” in Spanish, is a popular condiment in Mexico and other Latin American countries. In this escabeche recipe, we also add carrots and onions to the chiles. Jalapeños are traditional, but any small hot chiles, such as serranos, will work. Stored in the refrigerator, the vegetables stay crunchy; if canned they will be softer, but still delicious.

6 pints | Active Time: 40 minutes | Total Time: 1 hour (plus four weeks pickling time)



  1. Poke several small holes in the skin of the chiles with a paring knife. Heat 1 tablespoon oil in a large Dutch oven over medium-high heat. Add half the chiles, cover and cook, stirring occasionally, until the skins start to blister, 3 to 8 minutes; remove to a bowl with a slotted spoon. Add another tablespoon of oil and the remaining chiles to the pot; cook, stirring occasionally, until the skins are starting to blister, 2 to 4 minutes. Remove to the bowl. Add the remaining 2 tablespoons oil, onion and carrots to the pot and cook, stirring, until wilted, 1 to 2 minutes.
  2. Dividing evenly, pack the chiles, onion and carrots into 6 pint-size jars, leaving about 1/2 inch space between the vegetables and the top of the jar. Add 1 garlic clove, 3 peppercorns and 1/4 teaspoon salt to each jar.
  3. Bring vinegar and water to a boil in a large saucepan. Carefully pour over the vegetables. Put the lids on the jars. Let cool to room temperature, then refrigerate. Or, to store at room temperature, process the jars in a boiling-water bath. Let the vegetables pickle for 1 month before serving. For step-by-step instructions for water-bath canning, go to eatingwell.com/go/canning.


Per 1/4-cup serving : 20 Calories; 1 g Fat; 0 g Sat; 1 g Mono; 0 mg Cholesterol; 2 g Carbohydrates; 0 g Protein; 1 g Fiber; 12 mg Sodium; 66 mg Potassium

0 Carbohydrate Serving

Exchanges: 1/2 vegetable

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