Jalapeños en Escabeche (Pickled Chilies)

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Jalapeños en Escabeche (Pickled Chilies)

Jalapeños en Escabeche (Pickled Chilies)

Need

Instructions

1
Rinse jalapeos and pierce each with a fork. Peel carrots and cut crosswise into 1/4-inch slices. Peel onion and cut vertically into 1/4-inch slivers.
Ingredients you will need
CarrotCarrot
OnionOnion
2
In a 3- to 4-quart pan over high heat, combine jalapeos, carrots, onion, 2 cups water, vinegar, oil, garlic, oregano, and bay leaf. Bring to a boil.
Ingredients you will need
Bay LeavesBay Leaves
CarrotCarrot
OreganoOregano
VinegarVinegar
GarlicGarlic
OnionOnion
WaterWater
Cooking OilCooking Oil
Equipment you will use
Frying PanFrying Pan
3
Reduce heat and simmer just until carrots are tender-crisp when pierced, 5 to 8 minutes.
Ingredients you will need
CarrotCarrot
4
Add salt and pepper to taste.
Ingredients you will need
Salt And PepperSalt And Pepper
5
Pour into jars, cover, and refrigerate at least 1 day. Use a slotted spoon to serve.
Equipment you will use
Slotted SpoonSlotted Spoon

Recommended wine: Cava, Grenache, Shiraz

Cava, Grenache, and Shiraz are great choices for Chili. These juicy reds don't have too much tannin (important for spicy foods), but a sparkling wine like cava can tame the heat even better. You could try Segura Viudas Reserva Heredad Cava Brut. Reviewers quite like it with a 4.2 out of 5 star rating and a price of about 25 dollars per bottle.
Segura Viudas Reserva Heredad Cava Brut
Segura Viudas Reserva Heredad Cava Brut
The Segura Viudas Reserva Heredad Cava Brut has lightly smoky opening aromas with touches of biscuit and hints of honey and flower petals. The palate is excellent, fruity, and full of flavor, delivering a delightful sense of abundance. Blend: 67% Macabeo, 33% Parellada
DifficultyHard
Ready In45 m.
Servings10
Health Score6
Magazine
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