Authentic Chiles En Vinagre (Pickled Jalapeños)

Name: Authentic Chiles En Vinagre (Pickled Jalapeños)
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2 cups
Ingredients: 2 Tbsp vegetable oil; 6 jalapeño peppers (or serrano peppers); 1 large carrot (or more to taste); ¼ of a large white onion; 1 garlic; 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)

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5.0

30 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings
2 cups
Calories
29 kcal
Course
Condiments
Cuisine
Mexican

Authentic Chiles En Vinagre (Pickled Jalapeños)

Delilah Cunningham

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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!

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Ingredients

Servings

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

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Instructions

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.
Add the jalapeños and cook for 5 minutes but making sure they don't get browned.
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.
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.
Transfer the mixture to an airtight glass container and refrigerate until chilled, at least 1 hour, before serving.
Store in refrigerator for up to 1 month.

Notes

If you want to adjust the quantities, just remember these basic proportion rules: for each 2 lbs of peppers (1 kilo), use one cup vinegar and one cup water.

Nutrition Information

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Serving 0.25cup Calories 29kcal (1%) Carbohydrates 3g (1%) Fat 2g (3%) Polyunsaturated Fat 1g Sodium 310mg (13%) Potassium 85mg (2%) Fiber 1g (4%) Sugar 2g (4%)