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This Salsa Escabeche recipe comes highly inspired by a Salsa Escabeche recipe I found in my all-time favorite cookbook—Nopalito by Gonzalo Guzman and Stacy Adimando—and the jalapeño relish from my all-time favorite restaurant to order a breakfast burrito—The Chori-Man in San Pedro, Ca.
This salsa is mild, chunky and tangy, and so great on burritos and tacos. You haven’t lived until you’ve topped off a breakfast burrito with this chunky salsa!
The best part? If you already have escabeche and salsa verde on hand, this recipe will only take about 2-minutes to whip up! And I already have homemade recipes for you both here (Salsa Verde recipe linked for you here and Escabeche recipe linked here)! You just can’t lose with this salsa recipe.
Let’s talk heat—
This Salsa Escabeche recipe will be fairly mild but there are ways to play around with the heat levels if you prefer a little extra heat!
If using store-bought escabeche and salsa, opt for a very spicy salsa verde that you like. Store bought escabeche isn’t usually super spicy so the tangy-ness from the vinegar will help tame the heat level a bit.
If you’re using my Escabeche and Salsa Verde recipes, you can up the heat in those recipes as well! Consider using an extra jalapeño or habanero when making the Salsa Verde recipe, and/or use serrano peppers instead of jalapeños in the Escabeche recipe!
For reference, jalapeños range from about 2,500-8,000 on the Scoville scale—they’re definitely not as spicy as a habanero pepper but they’ll pack more heat than a pepperoncini. Serranos typically measure from about 8,000-22,000 Scoville units, so they’re usually significantly spicier than a jalapeño. Habaneros on the other hand will typically range from 100,000 to 350,000 on the Scoville scale, so feel free to add 1 or 2 more of these guys into your homemade Salsa Verde but just remember that you’ve been warned my friend.
Consider this portion of the recipe as a choose-your-own-adventure—choose wisely 😎🔥
How to Make This Salsa Escabeche (Jalapeño Relish):
- Combine all the ingredients into a small to medium-sized mixing bowl and season with a pinch or two of salt if needed (although it may not need any additional seasoning). That’s it!
Salsa Escabeche (Jalapeño Relish) – Tips & Tricks
- For tips on controlling the heat level of this salsa, please refer to the “Let’s Talk Heat” portion of this blog post up above!
- This salsa will keep in the fridge when stored in an airtight container for about 1 week!
Other Latin-inspired recipes you’ll love—
Chili Fruit Seasoning (Homemade Tajín)
Huevos Ahogados en Salsa Verde
Pico de Gallo con Nopales (Cactus Pico de Gallo)
Cebolla Curtida (Pickled Red Onions)
Escabeche (Spicy Pickled Jalapeños and Carrots)
Other fresh salsa recipes you need to try—
Creamy Salsa Taquera Anaranjada
If you make this Salsa Escabeche (Jalapeño Relish), tag me on Instagram! Seeing you whip up my recipes makes me the happiest little bee!
Salsa Escabeche (Jalapeño Relish)
Ingredients
- ½ c chopped pickled jalapeños
- ½ c chopped pickled onions
- ¼ c chopped pickled carrots
- ½ c salsa verde (my salsa recipe is linked here)
Instructions
- Combine all the ingredients into a small to medium-sized mixing bowl and season with a pinch or two of salt if needed (although it may not need any additional seasoning). That’s it!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Similar Recipes
Escabeche (Spicy Pickled Jalapeños and Carrots)
Homemade Salsa Verde
Creamy Salsa Taquera Anaranjada
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