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
If you work out in the morning, refuel with one of these...
Our healthy Labor Day recipes are a delicious way to...
One-pot recipes are the perfect solution for easy weeknight...
Our healthy stir-fry recipes are full of fiber-rich...
Packed with a bounty of nutrients as well as fiber, green...
Store-bought packaged foods can make cooking or baking easier...
Whether grilled, seared, broiled, baked or made into burgers...
Whether you’re roasting beets, serving them sliced on a salad...
Celebrate summer with our summer dessert recipes made with...In the dog days of summer, you don’t have to turn on your stove...
When summer tomatoes from backyard gardens and farmstands hit...
In celebration of EatingWell's 10th anniversary we picked our...
These easy weeknight suppers are inspired by the bountiful...
Take advantage of summer's bounty of fresh produce with these...
Muffin tins are great for making more than just muffins,...
Use your charcoal grill or gas grill for more than just...
- Cinco de Mayo
- 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
- September/October 2013