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Jalapeños en Escabeche (Pickled Chilies)

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.

Sunset JULY 1999

  • Yield: Makes 8 to 10 servings


  • 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.

Nutritional Information

Amount per serving
  • Calories: 130
  • Calories from fat: 76%
  • Protein: 1g
  • Fat: 11g
  • Saturated fat: 1.4g
  • Carbohydrate: 8.8g
  • Fiber: 1.2g
  • Sodium: 8.7mg
  • Cholesterol: 0.0mg

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Jalapeños en Escabeche (Pickled Chilies) recipe