Pickle & Preserve

Chiles Jalapeños en Escabeche

May  5, 2022
1 Ratings
Photo by Rem Fuller
  • Prep time 24 hours 10 minutes
  • Cook time 5 minutes
  • makes 2 quarts
Author Notes

Pickled jalapeños with carrots Rick Martinez

Test Kitchen Notes

Recipe reprinted with permission from Mi Cocina: Recipes and Rapture from My Kitchen in Mexico (‎Clarkson Potter, May 2022).

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What You'll Need
  • 3 tablespoons extra-virgin olive oil
  • 15 medium chiles jalapeños (498 grams)
  • 1/2 large white onion (198 grams), cut into ½-inch wedges
  • 2 large carrots (130 grams), peeled and cut crosswise into ½-inch-thick slices
  • 5 garlic cloves, peeled
  • 4 fresh thyme sprigs
  • 4 bay leaves
  • 2 whole cloves
  • 1 teaspoon dried oregano, preferably Mexican
  • 1/2 teaspoon black peppercorns
  • 2 cups distilled white vinegar
  • 1/2 teaspoon (8 grams) Morton kosher salt
  • 1 teaspoon granulated sugar
  1. In a large pot over medium, heat the oil. Cook the jalapeños, onion, carrots, garlic, thyme, bay leaves, cloves, oregano, and peppercorns, stirring until the jalapeños are bright green and the onion is translucent.
  2. Add the vinegar, ½ cup water, the salt, and sugar and bring to a simmer. Cook, stirring, until the jalapeños are olive green and crisp-tender. Let cool.
  3. Transfer to jars, seal, and refrigerate for at least 24 hours before serving.
  4. Do ahead: The escabeche can be made 2 months ahead. Store in an airtight container

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Rick Martinez

Recipe by: Rick Martinez

Rick Martinez is currently living his dream—cooking, eating and enjoying the Mexican Pacific coast in Mazatlán. He is finishing his first cookbook, Under the Papaya Tree, food from the seven regions of Mexico and loved traveling the country so much, he decided to buy a house on the beach. He is a regular contributor to Bon Appétit, New York Times and hosts live, weekly cooking classes for Food Network Kitchens. Earlier this year, he was nominated for a James Beard Award for “How to win the Cookie Swap” in Bon Appétit’s holiday issue.

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