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Mexican · Preserve / ferment
Chiles en Escabeche
Mexican pickled jalapeños with carrot, onion and whole garlic, softened in oil and then steeped in a spiced vinegar brine with allspice, clove, thyme and marjoram. Sharp, hot and fragrant, the classic table condiment.
- YieldServes 8
- Hands-on45 min
- Total1 d 2 h
- Difficulty
Ingredients
- 40 mlcanola oil
- 150 gcarrots, peeled and sliced on the bias 5 mm thick
- 600 gjalapeño chiles, seeds left in, cut into 5 mm strips
- ½white onion, quartered and sliced
- 20 clovesgarlic, peeled
- 4whole allspice berries
- 7black peppercorns
- 2½whole cloves
- 2 sprigsthyme
- 2 sprigsmarjoram
- 320 mldistilled white vinegar
- 160 mlwater
- 2 tspkosher salt
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