Authentic Chiles En Vinagre (Pickled Jalapeños)
Chiles En Vinagre (aka Escabeche) are pickled jalapeños and are so easy to make! You can add them to tacos, burritos, or just eat on the side along with eggs and even chips!
- Prep time
- 10 min
- Cook time
- 20 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 Tbsp vegetable oil
- 6 jalapeño peppers (or serrano peppers)
- 1 large carrot (or more to taste) (sliced thin or more to taste)
- ¼ of a large white onion
- 1 garlic (peeled)
- 1 cup white or apple vinegar
- ½ cup water
- 2 bay leaves
- ¾ tsp oregano
- ½ tsp sugar
- 5 whole peppercorn
- ¾ tsp kosher salt (if using table salt use ½ tsp) (or more to taste)
Instructions
- 1
Heat the vegetable oil in a medium pan over medium heat. Add the carrots, onion and garlic. Cook, stirring occasionally, until the onions start to get translucent. About 2 minute.
- 2
Add the jalapeños and cook for 5 minutes but making sure they don't get browned.
- 3
Add the rest of the ingredients and mix to incorporate all ingredients together. If you're adding more vegetables, you can add them at this point.
- 4
Bring to a boil then reduce heat to medium low and simmer for 10 minutes. Remove the pan from the heat and set it aside to cool to room temperature.
- 5
Transfer the mixture to an airtight glass container and refrigerate until chilled, at least 1 hour, before serving.
- 6
Store in refrigerator for up to 1 month.