My first experience with preparing chiles en vinagre, escabeche(pickled hot peppers), was as a kid. I remember my Mom’s easy version. She would simply saute sliced jalapeños or serranos and place them in a large container. Then she would open up a big can of store bought jalapeños en vinagre(pickled jalapeños) and pour the entire contents of the can over the sauteed peppers. She would cover it tightly and store it for at least a week before she let us eat any of it. It works! For today’s version of chiles en vinagre, I prepared them from scratch. But if I had a can of store bought, I may have been tempted to pour it over the top, just because. It’s tradition!
Tips~ Some people like to poach the chiles and carrots in salted water before they saute them in the oil. I have yet to try this, but I will next time.
Chiles en Vinagre-Escabeche
- 2-3 tablespoons of grapeseed oil
- 4 large carrots
- 18-20 serranos
- 1 medium white onion
- 1-2 cloves of garlic smashed
- 2 bay leaves
- 1 teaspoon oregano
- 2 cups white vinegar
- 1 1/2 cups water
- Salt to taste
- Heat the oil in a pot. Add the carrots and saute for 3 minutes. Add the chiles and saute for 5-7 minutes or until the chiles begin to soften and turn color.
- Add in the onions and garlic. Stir well to combine and let cook for a few minutes.
- While you wait, mix the vinegar and water together. Season to taste with salt. Make sure you season well. If you like, you could add a little sugar, but I did not this time.
- Mix in the bay leaves and oregano. After a few minutes, pour in the liquid part. Bring up to a light boil and cook for 7-10 minutes. Remove from heat, cover and let sit at room temperature overnight. Store cooled chiles in a glass container with a tight lid in your refrigerator. They will last for at least a month!
Try to be patient and let the chiles and carrots sit in the vinegar before you dig in. I am the worst when it comes to waiting! Those carrots are so addicting!