Homemade chiles en vinagre (escabeche)
Keep reading to learn how to make this delicious and authentic Mexican recipe known as chiles en vinagre, or escabeche.
Prep Time10 minutes mins
Cook Time20 minutes mins
Total Time30 minutes mins
Course: Appetizer
Cuisine: Mexican
Keyword: chiles en vinagre, chiles rellenos, escabeche, pickled jalapenos, vinagre
Servings: 6 servings
Calories: 97kcal
- 12 Jalapenos
- 1 Large Onion
- 5 Carrots
- 4 garlic cloves
- 5 Bay Leaves
- 2 Avocado Leaves Optional
- 1 Stick of Thyme
- 5 pieces Allspice
- 5 Black Peppercorns
- 3 Cloves
- 1/2 Tsp dry oregano
- 1 1/2 cup Apple Cider Vinegar
- 1 cup Water
- 1/8 cup oil
- Salt to taste
Wash and disinfect the jalapenos and the carrots. Cut the carrots into circles and set aside
Dry the jalapenos and poke holes in them with a fork and cut the onion into a few large pieces and set aside.
Add the oil to the bottom of a frying pan and heat over medium-high heat. Add the onion and chopped garlic and cook for 1 minute, or until the onion is transparent. Stir often to avoid burning the garlic or onion.
Add the carrots and jalapenos and stir constantly, cooking for an additional 5 minutes.
Add the allspice, black peppercorns, bay leaves, avocado leaves, thyme, and salt and cook for 5 more minutes.
Add the vinegar and water and let cook over medium heat for another 10 minutes and serve with your favorite meals!
Serving: 1Serving | Calories: 97kcal | Carbohydrates: 11g | Protein: 1g | Fat: 5g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Sodium: 43mg | Potassium: 325mg | Fiber: 3g | Sugar: 5g | Vitamin A: 8816IU | Vitamin C: 39mg | Calcium: 44mg | Iron: 1mg