Chiles en Escabeche

Name: Chiles en Escabeche
Yield: Makes four–five ¾-pint (350-ml) jars
Cuisine: Mexican
Ingredients: 2 cups (475 ml) distilled white vinegar; 2 cups (475 ml) water; 1 tablespoon kosher salt; 1 tablespoon sugar; 1 teaspoon black peppercorns; 1 teaspoon dried Mexican oregano; 1 clove garlic, smashed; 2 bay leaves; 2 serrano chiles, sliced into rings ⅛ inch (3 mm) wide; 5 large jalapeño chiles, sliced into rings ⅛ inch (3 mm) wide; 1 sweet yellow onion, sliced; 4 carrots, peeled and cut into rounds ⅛ inch (3 mm) thick

Preparation info

Makes
four–five

Difficulty
Easy

Appears in

Muy Bueno Fiestas

By Yvette Marquez-Sharpnack

Published 2023

About

Also known as chiles en vinagre or chiles curtidos, these tangy-hot, slightly sweet pickled chiles are the perfect accompaniment to tortas (sandwiches) or anytime you want a bite of spice.

Ingredients

2 cups (475 ml) water
2 cups (475 ml<

Americas
Mexico
Side dish
Preserve
Central America
July
Spicy
Vegan
Gluten-free
Independence Day

Method

Have ready four–five ¾-pint (350-ml) jars with tight-fitting lids. Run them through the dishwasher or wash them in hot, soapy water. Drain well.

In a small stockpot over high heat, combine the water, vinegar, sugar, salt, oregano, peppercorns, bay leaves, and garlic and bring to a boil. Reduce the heat to medium-high and stir in the jalapeños, serranos, carrots, and onion and cook until