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.

How to Make It

Step 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.

Step 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.

Step 3

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

Step 4

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

Ratings & Reviews

portland's Review

September 03, 2013
excellent way to use garden jalapenos...this escabeche adds flavor and provides a way to enjoy the harvest over time. easy to make, attractive.