Pickled Jalapenos (Escabeche)

Name: Pickled Jalapenos (Escabeche)
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 40
Cuisine: Global
Ingredients: 454 grams jalapeño (and/or serrano if you wish) chile peppers; 79 milliliters extra virgin olive oil; 2 mediums white or yellow onions, thickly sliced; 2 mediums carrots, peeled and thickly sliced; 1 head garlic, cloves separated but not peeled; 946 milliliters apple cider vinegar; 2 Tbsps Kosher salt or sea salt; 2 bay leaves; 1 teaspoons dried oregano; 4 sprigs fresh marjoram (can sub fresh oregano) or 1/4 teaspoon dried; 4 sprigs fresh thyme or 1/4 teaspoon dried; 1 Tbsp sugar

Pickled Jalapenos (Escabeche) might be just the hor d'oeuvre you are searching for. One portion of this dish contains around 0g of protein, 2g of fat, and a total of 32 calories. This gluten free, dairy free, lacto ovo vegetarian, and vegan recipe serves 40. If you have jalapeño chile peppers, extra virgin olive oil, onions, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 50 minutes.

Instructions

Prep the chiles: Wash the chiles, leaving the stems intact.

Ingredients you will need

Chili Pepper

Cut a cross in the tip end of each chile so that the vinegar will be able to penetrate the chiles.

Ingredients you will need

Vinegar

Chili Pepper

Heat olive oil in a large, deep skillet.

Ingredients you will need

Olive Oil

Equipment you will use

Frying Pan

Add the chiles, onions, carrots, cauliflower if using, and garlic. Fry over medium heat for about 10 minutes, turning them over occasionally.

Ingredients you will need

Cauliflower

Carrot

Chili Pepper

Garlic

Onion

Add vinegar, salt, bay, oregano, marjoram, thyme, sugar, bring to boil:

Ingredients you will need

Marjoram

Oregano

Vinegar

Sugar

Thyme

Salt

Add the vinegar, salt, bay leaves, dried oregano, marjoram, thyme, and sugar and bring to a boil. Lower the heat and simmer for 10 minutes.

Ingredients you will need

Dried Oregano

Bay Leaves

Marjoram

Vinegar

Sugar

Thyme

Salt

Make sure the chiles are entirely cooked through before canning. You will know they are cooked when they are no longer vibrant green, but a dull, olive green.

Ingredients you will need

Chili Pepper

Olives

Pack jars with vegetables, top with cooking liquid: Pack 4 to 5 pint-sized sterilized jars with the chiles and vegetables. Top with the vinegar cooking liquid and seal.

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Vegetable

Vinegar

Chili Pepper

Process in a hot water bath for 10 minutes.

Ingredients you will need

Water

Once opened, can keep for one to two months in the refrigerator.

Equipment

Frying Pan

Ingredients

Servings:

454grams

jalapeño (and/or serrano if you wish) chile peppers 79milliliters

extra virgin olive oil 2mediums

white or yellow onions, thickly sliced 2mediums

carrots, peeled and thickly sliced 1head

garlic, cloves separated but not peeled 946milliliters

apple cider vinegar 2Tbsps

Kosher salt or sea salt 2

bay leaves 1teaspoons

dried oregano 4sprigs

fresh marjoram (can sub fresh oregano) or 1/4 teaspoon dried 4sprigs

fresh thyme or 1/4 teaspoon dried 1Tbsp

sugar

Recommended wine: Cava, Grenache, Shiraz

Chili works really well with Cava, Grenache, and Shiraz. 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 Bodegas Naveran Brut Cava. Reviewers quite like it with a 4.7 out of 5 star rating and a price of about 12 dollars per bottle.