Escabeche
Escabeche is a tangy, spicy, and aromatic Mexican pickled vegetable medley featuring jalapeños, carrots, onions, garlic, and bay leaves. Simmered in a zesty vinegar brine and infused with oregano, it's the perfect topping or side for tacos, tortas, grilled meats, or snacking right out of the jar. Easy to make and packed with flavor, it keeps beautifully in the fridge for up to a month.
Ingredients
- 2 tbsp high-heat, neutral oil
- 4 – 5 jalapeños, halved (seeds removed if less heat is preferred)
- 1 large carrot, sliced into thin rounds
- 2 garlic cloves, peeled and smashed
- 1/2 of a large white onion, sliced
- 1 1/2 cups white vinegar
- 1 1/2 cups water
- 1 tbsp salt
- 1 tsp dried crushed oregano
- 2 bay leaves
Instructions
- Heat the oil in a skillet or stock pot over medium heat.
- Add the jalapeños, carrots, garlic cloves, and onion. Sauté for 5 minutes, stirring occasionally, until vegetables begin to soften.
- Pour in the vinegar and water, then add the salt, oregano, and bay leaves.
- Stir to combine and let the mixture simmer for 8 – 12 minutes, or until vegetables are cooked through but not mushy.
- Remove from heat and carefully transfer the entire mixture, including liquid, to a heat-safe mason jar or storage container.
- Let it cool to room temperature for at least 1 hour.
- Seal and refrigerate. Escabeche will keep for up to 1 month in the fridge.
Notes
- For a more mellow flavor, use fewer jalapeños or remove seeds.
- Add cauliflower or green beans for variety.
- Tastes even better after a few days as the flavors develop.
- Use as a topping for tacos, sandwiches, or grilled meats.
- Always store in a clean, airtight jar for freshness.
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