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.
- 2 pounds whole fresh red or green jalapeños or serranos
- 1/4 cup extra-virgin olive oil, divided
- 2 cups thinly sliced onion
- 1 1/4 cups thinly sliced small carrots
- 6 cloves garlic
- 18 whole black peppercorns
- 1 1/2 teaspoons salt, divided
- 3 cups white vinegar
- 3 cups water
- 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.
- 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.
- 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.
Tips & Notes
- Make Ahead Tip: Refrigerate up to 3 months or can and store in a cool, dark place for up to 1 year.
Per 1/4-cup serving: 20 calories; 1 g fat (0 g sat, 1 g mono); 0 mg cholesterol; 2 g carbohydrates; 0 g added sugars; 0 g protein; 1 g fiber; 12 mg sodium; 66 mg potassium.
Nutrition Bonus: Vitamin C (3% daily value), Vitamin A (15% dv)
Carbohydrate Servings: 0
Exchanges: 1/2 vegetable
More From EatingWell
On a weekend morning, there’s nothing better than a hot stack...
Skip the store-bought candies and make your own! Try our...
Whether you’re vegan or entertaining a vegan guest for...
Thanksgiving dinner isn’t complete without an apple pie or...
The season of decorative holiday cookies is one of the most...
Whether you're looking for a quick breakfast or a refreshing...
Sweet potato casserole is a traditional Thanksgiving side...
Chicken is always a favorite for anyone looking for a protein...
The tartness of fresh cranberries is a flavorful addition to...
Make your own pickles! Get the most out of summer’s bounty by...
A piping-hot bowl of soup is a satisfying meal for a cozy...
Our healthy carrot recipes will help you get your fill of...
In just 10 minutes, make a delicious Thanksgiving appetizer...
Don't let muffins fool you: they may sound healthy, but many...
When it’s chilly outside, there’s no better way to warm up...
Wake up with these delicious and healthy recipes for homemade...
- Type of Dish
- Other (non-main dish)
- Central/South American
- Ease of Preparation
- Total Time
- More than 1 hour
- 8 or more
- Main Ingredient
- Vegetarian, other
- Cinco de Mayo
- September/October 2013