Chilies Jalapenos En Escabeche Recipe

Chilies Jalapenos En Escabeche Recipe


1 lb of peppers (jalapeno); washed and cut into 1/4″ long
3 c of vinegar
1/4 tsp of oregano
2 pcs of cloves (whole)
1 stick of cinnamon (small)
1/4 tsp of ginger
1 pc of onion (medium)
1/2 c of oil
8 ozs of carrots; sliced
4 pcs of bay leaves
1 head of garlic cloves; separated peeled


Slice a single slit per chili then place in combination of 2 Tbsps of salt and 3 c of water. Allow to stand 4-5 days, changing liquid mixture 2-3 times per day. During the last day of soaking, drain Jalapenos then rinse.

Mix then boil vinegar, cinnamon, thyme, oregano and cloves for ten minutes ’til equal in terms of color. Bring oil to heat and add bay leaves, cloves, carrots and onions then cooking ’til carrots and onion become tender.

Using sterilized and hot 1-quart food jar, put onions mix in bottom, layered with chilies. Continue layering alternately ’til full. Start and end with the onion mix. Pour vinegar (boiling) into jar then seal.

Allow mixture to stand for two weeks in cool area prior to using.

Chilies Jalapenos En Escabeche Recipe

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