Jalapeños en Escabeche (Pickled Chilies)

Notes: If making these pickled chiles up to two months ahead, cover and chill. Or buy canned jalapeños en escabeche.
Makes 8 to 10 servings


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1 pound fresh jalapeño chilies
2 carrots (6 oz. total)
1 onion (6 oz.)
2 cups distilled vinegar
1/2 cup salad oil (or 1/4 cup each salad oil and olive oil)
3 or 4 garlic cloves, peeled
1 teaspoon dried oregano, crumbled
1 dried bay leaf
Salt and pepper


1. Rinse jalapeños and pierce each with a fork. Peel carrots and cut crosswise into 1/4-inch slices. Peel onion and cut vertically into 1/4-inch slivers.

2. In a 3- to 4-quart pan over high heat, combine jalapeños, carrots, onion, 2 cups water, vinegar, oil, garlic, oregano, and bay leaf. Bring to a boil.

3. Reduce heat and simmer just until carrots are tender-crisp when pierced, 5 to 8 minutes. Add salt and pepper to taste.

4. Pour into jars, cover, and refrigerate at least 1 day. Use a slotted spoon to serve.

Created date

October 2003

Nutritional Information

Calories 130
Caloriesfromfat 76 %
Protein 1 g
Fat 11 g
Satfat 1.4 g
Carbohydrate 8.8 g
Fiber 1.2 g
Sodium 8.7 mg
Cholesterol 0.0 mg