Jalapenos en Escabeche (Pickled Jalapenos)
This is a very traditional condiment all over Mexico and the Southwest. The canned versions of these jalapenos are more commonly served, but these are much tastier. Note: This recipe requires advance preperation.
Ingredients
- 3 Tbsp olive oil
- 1 small white onion, thinly sliced
- 8 to 10 jalapenos, left whole
- 4 cloves garlic
- 1 med carrot, peeled and sliced
- 1 tsp dried thyme
- 1 tsp dried oregano
- 2 bay leaves
- salt
- freshly ground black pepper
- 1/2 cup cider vinegar
Instructions
Heat the oil in a heavy skilet over medium heat until hot. Add the onion and chiles and saute the mixture until the onions soften and the chiles start to roast. Remove from the heat.
our 1/2 cup water into a saucepan and add the carrots and herbs and salt and pepper. Bring the mixture to just under boiling, reduce the heat and simmer until the carrots are tender but still slightly crisp, about 8 to 10 minutes.
our the carrot mixture along with the water into a bowl, add the vinegar and stir to mix. Add the onions and jalapenos and toss to coat. Cover the bowl and refrigerate for at least 24 hours before serving.
Comments (0)
No comments yet. Be the first to comment!