Preparation info
  • Serves:

    4-6

    as a Snack or Condiment
    • Difficulty

      Easy

    • Ready in

      20 min

Appears in
My Street Food Kitchen

By Jennifer Joyce

Published 2015

  • About

In the scrappy little taco joints of Mexico there is always a bowl of escabeche on every plastic table. Scoop up the pickled slices of carrot and jalapeño with tortilla chips for an amazing snack or use it as a salsa on tacos or enchiladas.

Ingredients

  • 200 ml (7 fl oz) apple cider vinegar
  • 3 teaspoons salt<

Method

Put the vinegar, salt, sugar, oregano and 100 ml ( fl oz) water in a saucepan over medium heat and bring to the boil. Put the carrot, onion, chilli, garlic and vegetable oil in a 500 ml (17 fl oz/2 cup) capa