17 Mexican Jalapeños En Escabeche Recipe Ignite Your Passion For Cooking!

Published on: Apr 25, 2024

Jalapeños en escabeche, also known as pickled jalapeños, are a popular Mexican condiment that adds a tangy and spicy kick to any dish. These peppers are typically pickled in a mixture of vinegar, water, and spices, giving them a unique and delicious flavor. In this article, we will explore the traditional Mexican jalapeños en escabeche recipe and how you can make it at home.

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The Ingredients

To make authentic Mexican jalapeños en escabeche, you will need the following ingredients:

Jalapeño peppers:

These are the star of the show. Fresh, ripe jalapeños are best for this recipe. Look for peppers that are firm and have a vibrant green color.

White vinegar:

The acidity of vinegar is what gives pickled jalapeños their tangy flavor.

Water:

Water is used to dilute the vinegar and balance out the flavor.

Garlic cloves:

Garlic adds a delicious savory note to the pickling brine.

Black peppercorns:

These add a subtle heat to the pickling liquid.

Bay leaves:

Bay leaves add a unique herbal flavor to the pickling brine.

Carrots and onions:

These vegetables are often added to the pickling mixture to add more flavor and texture.

Salt:

Salt is essential for preserving and seasoning the jalapeños.

The Process

To make Mexican jalapeños en escabeche, follow these simple steps:

1. Prepare the peppers:

Wash and dry the jalapeños, then remove the stems. You can choose to leave the seeds in for a spicier pickled pepper or remove them for a milder flavor.

2. Prepare the pickling brine:

In a saucepan, combine the vinegar, water, garlic, black peppercorns, bay leaves, and salt. Bring to a boil and let it simmer for a few minutes.

3. Add the vegetables:

Once the pickling liquid has simmered, add in the sliced carrots and onions. Let them cook for a few minutes until they are slightly softened.

4. Pack the jar:

Place the prepared jalapeños in a jar and pour the pickling liquid over them, making sure they are fully covered.

5. Let it cool and marinate:

Let the jar cool to room temperature, then cover it and place it in the refrigerator. The jalapeños will need to marinate for at least a day before they are ready to eat.

6. Enjoy!

Your homemade Mexican jalapeños en escabeche are now ready to be enjoyed as a topping for tacos, nachos, sandwiches, or any of your favorite dishes.

Customize it to Your Taste

One of the best things about this recipe is that it can be easily customized to suit your taste preferences. You can adjust the amount of vinegar and spices to make it more or less tangy and spicy. You can also add in other vegetables like cauliflower or bell peppers for more variety. Now that you know how to make authentic Mexican jalapeños en escabeche, it's time to get pickling! With just a few simple ingredients and steps, you can have a delicious and versatile condiment to spice up your meals. So next time you're craving some heat, reach for your homemade pickled jalapeños and add some Mexican flair to your dish.
17 mexican jalapeños en escabeche recipe Ignite your passion for cooking!

Mexican Cornbread

yield: 4 total time: 55 minutes
4.6 Stars (5 reviews)
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Ingredients

  • 2 cups self rising cornmeal
  • 1 can cream style corn
  • 1 cup grated cheddar cheese
  • 3 jalapeno 's, finely chopped
  • 1/2 cup cooking oil
  • 1 dash salt
  • 1/2 cup buttermilk

Nutrition

  • Calories : 700 calories
  • Carbohydrate : 73 grams
  • Cholesterol : 30 milligrams
  • Fat : 39 grams
  • Fiber : 6 grams
  • Protein : 16 grams
  • SaturatedFat : 8 grams
  • Sodium : 1500 milligrams
  • Sugar : 5 grams
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