Rajas en vinagre translates to strips in vinegar. In this case it’s mixed hot pepper strips in vinegar, also referred to escabeche. First things first, I am sharing the quick video I just produced this morning. It’s colorful and it makes me hungry! I use this same formula for all my hot peppers and some vegetables.
But First, The Video!!
Learn As You Go!
When I look back at my early produced videos, I cringe! Lol! I am not saying my videos now are perfect, I am still learning. They are definitely better though. The shaking camera and videos just won’t do anymore. So you learn! Ha, ha, ha! #georgelopez
Keep It Simple!
As simple as it may sound, that tostada with nopalitos salad, queso fresco, creamy salsa verde and rajas was amazing!
Too Many Hot Peppers!
This happens to me a lot! I get ambitious and excited when the market has a wide variety of hot peppers available. I have good intentions to use them in different recipes, but I forget. Pickling them is a good way to use up a lot of peppers and preserve them for a little while.
What kind of hot pepper is that? It’s spicy and a little fruity, much like a habanero. I don’t think it’s as spicy as a habanero, but it’s got a good bite! If you can find manzano peppers, you can add more jalapeños or chile guero.
It’s All About The Carrots!
If you are like me, you used to steal the carrots out of the cans of escabeche that your mom would open up! Right?? Lol! Now you can prepare your own spicy carrots at home. Use this dame recipe and just add more carrots and less hot peppers.
Pickled Hot Pepper Strips(Rajas En Vinagre)
- 2 tbsp avocado or grapeseed oil
- 2 medium carrots sliced, see photo above
- 4 large jalapeños
- 4 chile guero
- 4 chile manzano
- 1 small white onion sliced into strips
- 2-3 cloves of garlic, smashed
- 2 tsps Mexican oregano
- 2-3 bay leaves
- kosher or pickling salt, to taste
- 1/2 cup apple cider or white distilled vinegar
- 1/2 cup water
- 1 tsps whole peppercorns
- Remove the stems from hot peppers. Removing seeds is optional. Slice into uniform strips, if possible. Set aside.
- add 2 tbsp of oil to a large skillet. Preheat to medium for a few minutes.
- In a large measuring cup, mix the vinegar with water. Season to taste with kosher(or pickling salt). Remember it should taste slightly salty in order to season the pepper strips well. Set aside.
- Add the carrots to hot oil in pan first. Stir and cook for 3 minutes.
- Add all the peppers, onions, garlic, oregano, bay leaves and peppercorns. Stir well to combine. Saute for 3-4 minutes.
- Pour in the vinegar/water solution to the pepper strips in pan. Stir gently. Taste for salt.
- Let it come up to a gentle simmer for 5 minutes. Remove from heat and let cool at room temperature. Once cooled store in glass jars in the refrigerator. Best if eaten within 15 days.
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