This Escabeche recipe reminds me so much of my childhood. Every bite I have takes me back to when I was an 8-year-old girl. My oldest brother is 12 years older than I am and he alwaaaaays loved spicy food. I grew up watching him bite into whole, raw jalapeños as if they were candy. I wanted to know why he liked spicy food so much, I was so curious to try it for once but because I was so little, he would only let me have the carrots and onions of escabeche. I remember biting into them and enjoying the vinegar-y taste, the spiciness and how excited and grown up I felt eating spicy pickled carrots and onions. So I would then ask to have some on the side when I ate, and just a few years later I would try the pickled jalapeños.
And that’s when I really knew I loved heat. I started trying chili fruit seasoning, then hot sauce, and before you knew it, I didn’t want to have food that wasn’t spicy. I’d drown everything in hot sauce, even things that normally would pair well with hot sauce, like spaghetti. And I’m talking your average classic Italian tomato sauce spaghetti with Tapatio, because your girl just really needed that spice! Can’t say that I’m fully proud of all the things I’ve had hot sauce with (LOL), but I’ve since then tamed the spice level.
But don’t get it twisted, I still LOVE my spice.
I decided to make my own escabeche and didn’t realize how easy and simple it is to make! It’s so good and the best part about making it at home is that you can control the level of heat, as well as the tenderness of the veggies that go in it. If you’re anything like me, I still like there to be a light crunch/tenderness to my escabeche and this recipe will give you just that. If you like your veggies a little softer, simply cook them for 1-2 additional minutes.
How to Make Escabeche:
- In a medium-sized pot, heat the oil over medium-high heat.
- Add the carrots to the pot and cook for 4 minutes.
- Add the jalapeño, onion and garlic and cook for 2 more minutes. If you prefer your escabeche a little more tender, cook for an additional minute or two.
- Add all the remaining ingredients and bring the pot to a boil, then lower to a simmer for 5 minutes
- Remove the pot from the heat and carefully pour the vegetables and vinegar into a glass jar or container.
- Allow the contents in the jar to completely cool (about 45 minutes), then store in the fridge for up to 1 month.
Escabeche – Tips & Tricks
- If you like your escabeche a little more tender, simply cook for 1-2 minutes longer.
- If you like your escabeche more mild, remove all the seeds from the jalapeño—the seeds are what hold the most heat!
- Feel free to also add other veggies into your escabeche, such as cauliflower or radishes!
- Store the escabeche in an airtight container in the fridge for at least 2 weeks and up to 1 month.
Other Latin-inspired recipes you’ll love –
Huevos Ahogados en Salsa Verde
Pico de Gallo con Nopales (Cactus Pico de Gallo)
Cebolla Curtida (Pickled Red Onions)
If you make this Escabeche (Spicy Pickled Jalapeños and Carrots), tag me on Instagram! Seeing you whip up my recipes makes me the happiest little bee!
Jalapeños y Zanahorias en Escabeche (Spicy Pickled Jalapeños & Carrots)
Course: The Latest, Treding Now8
servings5
minutes14
minutes79.70
kcal45
minutes1
hour3
minutesThis Escabeche recipe reminds me so much of my childhood. Escabeche consists mostly of Spicy Pickled Jalapeños and Carrots, and you’ll find this many times served alongside tacos in Mexico. It’s spicy, tangy and so incredibly yummy.
Ingredients
1 tbsp grapeseed or avocado oil (or any other high-heat, neutral cooking oil)
1 large carrot, sliced into rounds
4 large jalapeños, sliced into rounds and stems discarded (leave most of the seeds in if you want it spicy)
2 garlic cloves, peeled and smashed
1 medium onion, sliced into long slivers
1 c distilled white vinegar
1 c water
1 tbsp salt
1 tsp dried crushed oregano
2 dried bay leaves
Optional:
2 c fresh cauliflower florets
Directions
- In a medium-sized pot, heat the oil over medium-high heat.
- Add the carrots to the pot and cook for 4 minutes.
- Add the jalapeño, onion and garlic and cook for 2 more minutes. If you prefer your escabeche a little more tender, cook for an additional minute or two.
- Add all the remaining ingredients and bring the pot to a boil, then lower to a simmer for 5 minutes
- Remove the pot from the heat and carefully pour the vegetables and vinegar into a glass jar or container.
- Allow the contents in the jar to completely cool (about 45 minutes), then store in the fridge for up to 1 month.
Notes
- Please note that the above nutritional information does not include any ingredients listed as optional.
Nutrition Facts
8 servings per container
- Amount Per ServingCalories79.7
- % Daily Value *
- Total Fat
4.16g
7%
- Saturated Fat 0.48g 3%
- Cholesterol 0mg 0%
- Sodium 899.47mg 38%
- Total Carbohydrate
8.41g
3%
- Dietary Fiber 3.93g 16%
- Sugars 4.06g
- Protein 2.98g 6%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Similar Recipes
Mexican Shrimp Ceviche with Clamato
Queso Fundido Stuffed Jalapeño Tacos
5-Ingredient Spicy Mango Serrano Salsa
Salsa Escabeche (Escabeche Relish)
mexican food, sides, taco tuesday, spicy
mexican, sides
mexican
Did you make this recipe?
Tag @thisisavocado_ on Instagram and hashtag it #thisisavocado
