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Jalapenos En Escabeche

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Submitted by kkm7268

Jalapenos en escabeche pickled with cauliflower, carrots, pearl onions, and garlic in white wine vinegar brine. The Mexican taqueria classic for tacos, tortas, and beyond.

YIELD

72 servings

PREP

30 min

COOK

25 min

READY

55 min

Walk into any taqueria in Mexico and you’ll see jars of these on the counter. Jalapenos en escabeche are the bright, spicy, vinegary condiment that gets spooned over carnitas tacos, packed into tortas, or set out alongside enchiladas to cut through richness with their sharp, addictive heat. The genius is in the dry-charring step. Searing the jalapeno peppers in a dry skillet until the skins blister and split adds a smoky depth and partially cooks them so they soften slightly without going limp during the boiling water bath. The escabeche brine isn’t just for the chiles. Pickled cauliflower, pearl onions, and baby carrots tucked into the same jars become almost as good as the peppers themselves. They take on the heat without being aggressive, which makes them the diplomatic choice for anyone who wants the experience without the full burn. Pink peppercorns add a fragrant floral note that elevates this above ordinary pickled jalapenos. The 6-week wait is real. The flavors need that long to fully marry.

Pro Tips

  • Wear gloves when handling the jalapenos. Capsaicin sticks to your hands for hours and burns whatever you touch next.
  • Use white wine vinegar with at least 5% acidity. Lower acidity is unsafe for canning and won’t preserve properly.
  • Pack the jars tight but don’t crush. The vegetables need to be fully submerged in the brine to pickle evenly.
  • Use a non-metallic utensil to release air bubbles before sealing. Trapped air can cause spoilage.
  • Store sealed jars in a cool, dark place. Once opened, refrigerate and use within 2 months.

Variations

Ingredients

1 ½ 680.4
POUNDS G JALAPEÑO PEPPER
small to medium
6 1.4
CUPS L WHITE WINE VINEGAR
at least 5% acidity
6 1.4
CUPS L WATER
2 10
TEASPOONS ML SALT
10 289
OUNCES ML/G PEARL ONIONS *
1 1
HEAD HEAD CAULIFLOWER FLORETS *
1 453.6
POUND G BABY CARROTS
peeled
27 27
SPRIGS SPRIGS OREGANO
or marjoram or rosemary *
18 18
CLOVES CLOVES GARLIC
peeled
18 18
EACH EACH DRIED RED CHILE *
18 18
EACH BAY LEAVES *
3 45
TABLESPOONS ML PINK PEPPERCORN
dried *

Directions

In a dry skillet, over med-high heat, sear the jalapenos, turning them often, until the skins are partially blackened, blistered and split, about 7 minutes.

Don’t overcook or allow them to soften.

Remove from skillet and cool.

In a nonreactive pan, combine the vinegar, water, and salt.

Set over medium heat and bring to a boil.

Lower the heat, cover, and keep the brine hot.

Pack the prepared jars tightly with the jalapenos, onions, cauliflower, carrots, oregano, garlic, dried chiles, and bay leaves, leaving ½ inch headspace.

Add 1 teaspoon pink peppercorns to each jar.

Pour the vinegar mixture into the jars, covering the contents of each completely and leaving ½ inch headspace.

Process for 15 minutes in boiling water bath.

Store at least 6 weeks before using.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 58g (2.0 oz)
Amount per Serving
Calories 218 6% from fat
 % Daily Value *
Total Fat 1g 2%
Saturated Fat 0g 1%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 1319mg 55%
Total Carbohydrate 11g 11%
Dietary Fiber 9g 36%
Sugars g
Protein 11g
Vitamin A 340% Vitamin C 155%
Calcium 16% Iron 25%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
 

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