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Jalapeños en Escabeche (Pickled Chilies)

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

Ingredients

  • 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

Nutrition 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

How to Make It

  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.