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.
But, wait! It’s more than just pickled chiles!
Try combining some of your favorite vegetables, like cauliflower, all carrots or how about nopalitos(cactus)!? Delicious! Not only is is it tasty for snacking, but it perfect for preserving those vegetables for a few months in the refrigerator.
Nopalitos en Vinagre(Pickled Cactus)
All carrots with some onion, garlic and habanero! I typically will slice one habanero in bigger pieces and then leave one whole for 6-7 large carrots. Use the instructions below and just add all carrots with some chile peppers of your choice.
Chile chilaca combined with chile guero and red fresno chile peppers. Use the same formula as the Chiles en Vinagre recipe below.
Chiles en Vinagre-Escabeche
Ingredients
Ingredients
- 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
Instructions
- 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!
Video
Notes
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!
Slice Them Up!
If you prefer, slice your ingredients in uniform sizes for pickling. Easy to garnish tacos and tortas this way.
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Can you use any type of oil or dose it have to be grapeseed oil.
Angelica, you can use any kind, but just know that if you use olive oil, it will congeal when refrigerated. Use an oil that is light and flavorless.
This was so delicious and so incredibly easy! Why have I been buying the canned version?! Anyway, I’ll be making them from now on. I’ve also passed the recipe along to my mom who is also excited to start making her own. Thank you for making delicious, traditional, easy to follow, home cooked recipes I’ve grown up loving to eat. ❤️
I love this formula for homemade chiles en vinagre too Amy! Several years back I became intrigued with the whole pickling process and tried so many formulas! I finally got one formula down that I really, really loved and I use it for chiles and vegetables of all kinds!! So happy you and you Mom are trying the recipe!
Love all your recipes! If using jalapeño instead of Serrano Chiles how many would you recommend for this recipe?
Because they are bigger Kristin, I would use half the amount. Just make sure they are not those over sized jalapeños that are used for poppers.
I just made these and wow so easy and they taste great!! I love this because now none of Chile will go to waste from my garden!!
I am so happy Yesenia! I do love this recipe! Thank you for sharing your feedback. I appreciate it!
How many days before you can eat them?
Next day!
I really try to wait at least a week though.
When I try to open your link to the pickled red onions, it takes me to a recipe for beer can chicken. I tried using the search bar, it takes me to recipes that have pickled red onions, those links in those recipes also go to beer can chicken. Maybe I need to make beer can chicken, but I really want to pickled red onions. can you help please? Thanks!
John, the reason it takes you there, is because the Pickled Red Onion recipe is on that post.Scroll through the post until you get to the picture of the red onions.
OK, there it is! Just needed to search a bit for it. Thanks!
🙂
Hi Sonia, do you sterilize your jars?
Hi Lilia, I do wash them in really hot soapy water and let them air dry. When I fill them I make sure not to touch the rim or inside of the glass jars when I am filling them. I have never had a problem with anything spoiling.
Hello! I am wanting to can some jalapeños en vinagre. Do you think this recipe will work for canning?
These can be canned, no problem.