Chiles en Vinagre-Escabeche
This easy method of pickling chile peppers and vegetables is my go to method! Easy, no fuss and always tasty!
Ingredients
Ingredients
- 2 tablespoons of avocado 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
In my experience, the peppers will pickle alot faster if you slice them into rounds. As will the carrots if sliced thin. This escabeche will last for a few months in the refrigerator when well covered.
The video version
3 tsps avocado oil
3 large jalapeños
1 large carrot
1/2 large white onion
2-3 cloves of garlic
1 tsp oregano
3/4 cups white distilled vinegar
3/4 cups water
2-3 bay leaves
1 tsp peppercorns, optional