Preparation info

  • Difficulty


  • Serves:


    as a Snack or Condiment

Appears in

My Street Food Kitchen

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.


  • 200 ml (7 fl oz) apple cider vinegar
  • 3 teaspoons salt
  • 3 teaspoons sugar
  • 3 teaspoons dried wild oregano
  • 4 carrots, peeled and diced
  • 1 small onion, finely chopped
  • 1 jalapeño or small green chilli, cut into thick slices
  • 2 garlic cloves, halved
  • tablespoons vegetable oil


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) capacity glass jar or sealable container. Pour the hot liquid over the vegetables, seal and stand until cool. Refrigerate overnight, then serve, drained, with tortilla chips.