Rating: 5 stars
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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

Elena Cota, San Diego, California
This Story Originally Appeared On sunset.com

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Recipe Summary

Yield:
Makes 8 to 10 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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

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

Nutrition Facts

130 calories; calories from fat 76%; protein 1g; fat 11g; saturated fat 1.4g; carbohydrates 8.8g; fiber 1.2g; sodium 8.7mg.
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