Escabeche de Jalapeño

Escabeche...any cooked meat or vegetable that has been marinated in something acidic like any vinegar or citrus. I will be sharing a few different kinds of escabeche but one that I know at least a Mexican household can't go without a can/jar of is pickled jalapeños or Escabeche de Jalapeños. I know my household didn't. We went through 2 cans per week! Eating them alone, with your meal or adding a jalapeño to a salsa or dish to spice it up. Once I learned how to make this, I stopped buying the cans or jars. When you make them, you can pretty much use them right away. I like waiting a day or 2 after to let it marinate more. The flavor is fresh, crisp and delicious.. my mouth is watering just talking about it! I like making it in bulk and sharing them with my mom and friends. It's just too inexpensive and easy to not do yourself! Hope you enjoy this recipe

You will need about 5-32 oz Kerr self sealing mason jars to be safe. You may only use 4.

Ingredients

2 lbs of fresh jalapeño peppers, chopped anyway you like. Some sliced in half and some left whole, all sliced in half with the stem left on, or sliced in circles. What ever way you do it, do not seed them.

10 carrots, peeled and chopped 1/4 inch thick at a bias.
2 white onion, chopped in larger pieces
1/4 cup of olive oil
2 tbsp of Mexican oregano
3 cups of apple cider vinegar or white distilled vinegar
3 cups of water
5 bay leaves
3 tbsp of kosher salt or to taste
1 tbsp whole black pepper

In a large pot over medium-high heat add the oil. Once hot, add the chopped onions and cook until you can smell them, just a few seconds. Add the oregano, jalapeño and carrots and cook stirring often to cook evenly for about 5 minutes. Next add the vinegar, water, bay leaves, salt and pepper and cook for about 10 minutes..should come to a soft boil, then remove pot from flame. With a large slotted spoon, start filling the jars with the jalapeños, carrots and onions distributing them evenly between the jars. Let the cooking liquid cool just a bit but not all the way then pour it evenly to each jar making sure an even amount of spices go into each jar as well. Finally seal them. The Jars should seal themselves with the warmth. Refrigerate immediately.

You can eat them right away, but best if left to marinate for a day or 2.


Note:
You can do more carrots and onions or just more carrots versus jalapeños if you prefer it less spicy.

You can also add garlic to the mix.