📝 About This Recipe
A staple of the Mexican table, Chiles en Escabeche are vibrant, crunchy jalapeños preserved in a bright, aromatic vinegar brine with sweet carrots and tender onions. This traditional pickle balances the fiery heat of the peppers with the earthy notes of Mexican oregano and sweet bay leaves. It is the ultimate condiment that brings life, acidity, and a spicy kick to everything from street tacos to crusty tortas.
🥗 Ingredients
The Aromatics
- 1/4 cup Olive Oil (Extra virgin or a light vegetable oil)
- 2 medium White Onion (Sliced into 1/4 inch thick half-moons)
- 8-10 pieces Garlic Cloves (Peeled and left whole)
The Vegetables
- 1 pound Fresh Jalapeño Peppers (Stemmed and sliced into rounds or left whole with a slit)
- 3 large Carrots (Peeled and sliced into 1/8 inch thick coins)
- 1 cup Cauliflower Florets (Broken into bite-sized pieces)
The Brine and Spices
- 2 cups White Vinegar (Standard 5% acidity)
- 1 cup Water (Filtered preferred)
- 1.5 tablespoons Sea Salt (Adjust to taste)
- 1 teaspoon Sugar (To balance the acidity)
- 1 tablespoon Dried Mexican Oregano (Crushed between your palms)
- 4 pieces Dried Bay Leaves
- 10 pieces Whole Black Peppercorns
- 2 pieces Whole Cloves
- 3 pieces Fresh Thyme Sprigs (Or 1/2 tsp dried)
👨🍳 Instructions
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1
Prepare the peppers: Wash the jalapeños thoroughly. If you prefer them whole, use a small knife to poke a single slit through the side of each pepper (this allows the brine to penetrate). Otherwise, slice them into thick rounds.
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2
In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium heat until shimmering.
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3
Add the sliced onions and whole garlic cloves to the oil. Sauté for 3-4 minutes until the onions are translucent but not browned.
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4
Toss in the carrot coins and cauliflower florets. Cook for another 5 minutes, stirring frequently. You want the carrots to soften just slightly while retaining a snap.
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5
Add the jalapeños to the pot. Sauté for about 5-7 minutes. Watch for the color change; the peppers will turn from a bright, vibrant green to a duller, olive-drab color.
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6
Stir in the Mexican oregano, bay leaves, peppercorns, cloves, and thyme. Toasting the spices briefly in the oil for 1 minute will unlock their essential oils.
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7
Pour in the white vinegar, water, salt, and sugar. Stir well to ensure the salt and sugar dissolve completely.
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8
Bring the mixture to a gentle simmer. Do not let it reach a rolling boil, as this will make the vegetables mushy.
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9
Simmer for 10 minutes. The vegetables should be cooked through but still have a distinct 'bite' or crunch.
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10
Remove the pot from the heat and let the mixture cool completely at room temperature. The flavors will continue to develop as the liquid cools.
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11
Once cooled, transfer the vegetables and the brine into clean glass jars. Ensure the vegetables are fully submerged in the liquid.
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12
Seal the jars and refrigerate. For the best flavor, let them sit for at least 24 hours before serving.
💡 Chef's Tips
For a milder version, remove the seeds and veins from the jalapeños before cooking. Always use Mexican Oregano if possible; it has citrusy notes that differ significantly from Mediterranean oregano. Do not overcook the vegetables; the residual heat will continue to soften them as they cool in the brine. If you like it sweeter, you can add a little more sugar or a slice of piloncillo to the brine. Ensure your jars are bone-dry before filling to prevent any spoilage.
🍽️ Serving Suggestions
Serve alongside Tacos al Pastor to cut through the richness of the pork. Finely dice the pickled peppers and carrots to top a classic Mexican Torta or sandwich. Offer them as a 'botana' (snack) with cold Mexican lager beer. Use the leftover vinegar brine as a spicy base for a unique salad vinaigrette. Serve a small bowl on the side of Chilaquiles for a bright breakfast kick.