• Prep Time
    5 Mins
  • Cook Time
    0 Mins
  • Total Time
    5 Mins
  • The base number of servings for this recipe is 24
    OK

    Chiles y Verduras en Escabeche

    It's easy to go to the grocery store to buy pickled vegetables and chiles, but making them at home is simple and the results are delicious! Eat Chiles y Verduras en Escabeche with tortas, hamburgers, sandwiches, or even pizza.   


    Ingredients
    1
    pound
    jalapeños
    1/2
    cup
    Olive Oil
    1
    large onion, cut into thick julienne
    3
    small carrots, peeled and cut into 1/4 inch rounds
    2
    cups white vinegar
    1
    cup
    water
    2
    tablespoons
    kosher salt, or to taste
    1
    small cauliflower, cut into small florets
    1
    heaping tablespoon Mexican oregano
    4
    bay leaves
    Directions
    For whole chiles, prick jalapeños all over with the tip of a sharp knife. For slices, stem jalapeño chiles and cut into quarters lengthwise.
    In large saucepan, heat olive oil. Add onions and cook just until softened, about 3 minutes. Add carrots and chiles and cook for 5 minutes. Add vinegar, water, salt, cauliflower, oregano and bay leaves. Bring mixture to a boil and then simmer, uncovered, for 10 minutes. Taste for seasoning and add more salt if needed.
    Spoon vegetables into clean glass jars and let cool completely. When cool, cover and store in the fridge at least 24 hours, to let mixture pickle completely.

    The base number of servings for this recipe is 24
    OK

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