1.6 KiB
1.6 KiB
created, id, links, modified, summary, tags, title
| created | id | links | modified | summary | tags | title |
|---|---|---|---|---|---|---|
| 2026-04-05T05:54:01+00:00 | f11ebcc5-6288-4b1c-b835-6ca2fb891792 | 2026-04-05T05:54:01+00:00 | This recipe from Rick Bayless details how to make pickled jalapeños by simmering sliced peppers, garlic, onion, and carrot in vinegar and spices, followed by cooling and refrigerating for at least a day before use, ensuring they keep for months. | Escabeche Pickled Jalapenos and Carrots |
From Rick Bayless
INGREDIENTS
- 3 tablespoons vegetable or olive oil
- 5 garlic cloves, peeled
- 1/2 medium onion, cut into ¼-inch slices
- 1 large carrot, peeled (if you wish) and cut into ¼-inch slices on the bias
- 6 to 8 large or 12 medium jalapeno chiles
- 1 cup vinegar (both distilled white and apple cider vinegar are common in Mexico)
- 2 or 3 bay leaves
- About 1/2 teaspoon coarsely ground black pepper
- About 1 teaspoon dried mixed hierbas de olor (typically thyme, marjoram and/or oregano)
- A generous teaspoon salt
INSTRUCTIONS
In a large (4-quart) saucepan, heat the oil over medium. When hot, add the garlic cloves and onion. Cook, stirring regularly, until the onion is translucent, about 4 minutes. Add the rest of the ingredients, along with 1 cup water. Bring to a simmer, partially cover and simmer, stirring from time to time, until the carrots are crisp-tender and the jalapeños have turned olive-green, 8 to 10 minutes. Taste and season with more salt if necessary. Pour into a heat-proof storage container and cool. Cover and refrigerate for a day before using. They will keep for months refrigerated in a sealed container.