Poblanos en Escabeche is just one of the many combinations of a quick pickled escabeche I have prepared. What happens most times, is that I get to that point where I have a few of this and that, vegetables that I need to use up, and escabeche is a great way to go. As we approach summer and many trips to the farmers markets, I look forward to spicy batches of escabeche! Serve escabeche as you would any salsa or guacamole. Great garnish for tacos, especially carne asada, grilled chicken and any seafood. I will add more recipes to this blog postas they develop.
3 tablespoons olive oil
3 poblanos, sliced into strips
3 carrots, sliced
3 jalapeños, sliced into rings
3 serranos, sliced into rings
6 to 8 chile de arbol
6 green onion, just the top white parts
4 cloves garlic, sliced thin
1 1/2 cups white distilled vinegar
1 1/2 cups water
3 teaspoons of salt, or to taste
1 teaspoon sugar or to taste
1 tablespoons pickling spices
1/2 tablespoon Mexican oregano
1. In a large pan, preheat the olive oil to medium for a few minutes. Add the first 6 ingredients and saute for 5 minutes. Add the onions and garlic and cook for another minute.
2. In a large measuring cup or bowl, mix the vinegar, water, salt and sugar. Taste for seasonings and adjust as needed.
3. Add liquids and remaining spices and cook at a low simmer for 10 minutes. Let cool at room temperature. Store in the refrigerator in an airtight container for 4 weeks.
Zanahorias en Escabeche (Spicy Pickled Carrots)
This escabeche inspired bt those many cans of spicy jalapeños my Mom would purchase. We would always fight for the carrots that were mixed in with the peppers. So why not prepare a whole batch of just spicy carrots. The habanero works really well with the carrots for this recipe.
10 carrots, peeled, cut into matchsticks
1 medium white onion, sliced
2 jalapeño peppers, sliced (removing seeds is optional)
2 habanero peppers, sliced
2 chile de arbol, torn into pieces
2 cloves garlic, sliced
3 bay leaves
1 tablespoon whole peppercorns
1 cup white vinegar
1. In a large saucepan, heat the vinegar on medium/low, add about 2 tablespoons salt and 1 tablespoon of sugar.
2. Once the sugar and salt have dissolved, add the peppercorns, bay leaves and onions, stir well, cook for 2 minutes. Add the carrots, habanero, jalapeño and chile de arbol. Taste for salt. Remove from heat and let steep for 10 minutes. Let cool at room temperature.
3. Transfer the escabeche to a glass mason jar or any airtight containerand refrigerate for a few hours. It will keep in the refrigerator for 4 weeks.
Pickled Mixed Hot Peppers.
This was a recipe I developed for Que Rica Vida last year. It is to date my favorite combination of peppers and flavors! Click onto picture for the complete recipe. http://www.quericavida.com/en/recipes/pickled-mixed-hot-peppers/
Quick Pickled Fresno Peppers, great for sandwiches, salads or tacos!
6 fresno peppers, sliced into rings
*you could use any kind of fresh hot pepper
1 clove garlic, minced
1/4 cup red wine vinegar
3 tablespoons olive oil
1/2 teaspoon Mexican oregano
Salt to taste
Combine all of the ingredients, taste for salt. Cover and let marinate at room temperature for 1 hour before serving. The longer they sit, the better.
Habanero en Escabeche
This batch with fresh habaneros, fresnos and sliced garlic is prepared the same way as the Spicy Pickled Carrots recipe above. The only difference is that I added 1/2 tablespoon of pickling spices into the warm liquid before I poured it over the chile and garlic mix. Add a few cilantro leaves on top.