Mexican cuisine · Salads & Mezze

Jalapeños en Escabeche

Jalapeños pickled with carrots and onions in a spiced vinegar brine — the go-to side for any taco.

Ingredients · for 8 servings

• 500g jalapeños
• 3 carrots
• 2 white onions
• 6 garlic cloves
• 250ml white wine vinegar
• 250ml water
• 4 tbsp oil
• 2 bay leaves
• 1 tsp thyme
• 1 tsp black peppercorns
• 1 tbsp salt
• 1 tsp sugar

Instructions

1. Wash the jalapeños, trim the stems, and pierce each pepper twice with a sharp knife so the brine can penetrate; slice the carrots and cut the onions into wedges.
2. Heat the oil in a wide pot and sauté the garlic cloves, onions and carrots over medium heat for 4 min., without letting them take on color.
3. Add the jalapeños and cook for another 3 min., until the skins blister in places.
4. Pour in the vinegar, water, bay leaves, thyme, peppercorns, salt and sugar, and simmer uncovered for 5 min. — the carrots should stay tender-crisp.
5. Pack the vegetables with the hot brine into clean screw-top jars so everything is submerged, seal, and let cool.
6. Let cure in the fridge for at least 24 hours; the escabeche keeps for four weeks and pairs with tacos, beans and sandwiches.