Carrot and Pineapple Escabeche


Preparation info
  • Makes About 2 Quarts ; Serves

    8 to 10

    • Difficulty


Appears in

By Steven Raichlen

Published 1998

  • About

Escabeche is the Spanish term for a food preserved in vinegar. Part relish, part pickle, part salsa, this one, made with carrots and pineapple, is 100 percent delicious. Serve it as an accompaniment to turkey, for example, the way you would cranberry sauce. One chile will give you a warm escabeche, six chiles an infernally hot one.