Jalapeños en Escabeche

Jalapeños en escabeche are a traditional Mexican topping that are know for their spicy, tangy, and refreshing flavor. My family loves them on tacos, eggs, tortas, meat- just about everything! Learn how to make these jalapeños en vinagre at home with just a few simple ingredients.

What Are Jalapeños en Escabeche?

Jalapeños in escabeche are simply jalepeños (a spicy pepper) marinated in vinegar and spices. This process builds a delicious flavor and helps preserve the peppers for longer periods. Pickled Jalapeños are a fantastic way to add a punch of flavor to your favorite dishes.

Ingredients to Make Jalapeños en Escabeche

If you want to prepare jalapeños in escabeche at home, you’ll need a few simple but key ingredients. Here’s a list of the main ingredients:

• 8-10 fresh jalapeños
• 1/2 head of garlic
• 1 1/2 medium onion
• 2 carrots, sliced in 1/4″ rounds
• 5 pepper corns
• 2 bay leaves
• 1 1/2 tablespoon of oregano
• 1 cup of water
• 1 cup of vinegar
• 1 tablespoon of salt
• oil for frying

Steps to Make Jalapeños and Vinegar

• Wash the jalapeños and carrots well. Slice the carrots into 1/4″ rounds. You can leave the jalepenos whole, or slice them into 1/4″ rounds as well. Peel and thinly slice the onion. Peel the garlic cloves, leaving them whole.
• In a heavy bottomed pan or enameled pot heat a tablespoon of oil over medium heat. Add the onion, garlic, jalapeños and carrots and saute until they begin to sweat and blister slightly.

• Add the salt, peppercorns, bay leaves and oregano and stir to combine. After one minute, add the water and bring to a boil. Let boil for 5 minutes, then turn off the heat.

• Add the vinegar and cover the pan. Leave the pan covered until the mixture has cooled to room temperature.
• Once it’s cooled, transfer the mixture to glass jars and refrigerate until ready to serve. The jalapeños in escabeche will be ready to eat after 12-24 hours, but the flavor develops even further after a couple of days of resting.

Tips for Making Jalapeños en Vinagre

1. I like to use apple cider vinegar because I always have it in my kitchen. You can also you white vinegar and it will be delicious.
2. When kept in an air tight container in the refrigerator, they will last at least 3 weeks, if you don’t eat them all before then!

How to Enjoy Pickled Jalapeños, Carrots and Onion

Jalepeños in vinegar are incredibly versatile and can complement so many of dishes. Some common ways to use them include:

• As a topping for tacos, with meats like carne asada, carnitas, or chicken tacos.
• Added to tortas and sandwiches for a spicy and tangy kick.
• As part of a fresh chicken or tuna salad.
• Simply as a snack, eating them with chips and salsa.

Our family also loves eating them with eggs for breakfast, on sopes, or sliced on pizza. If you like a spicy kick, you’ can add them to’ll enjoy them with just about any meal.

Why You’ll Love Jalapeños en Escabeche

Making jalapeños en vinagre is a great way to enjoy a spicy and flavorful condiment in your kitchen. The combination of vinegar, spices, and fresh peppers creates a perfect balance of tanginess and heat. Peppers are rich in vitamin C and contain antioxidant properties and vinegar can aid in digestion and is known for its anti-inflammatory properties. So, enjoying jalapeños en escabeche is not only a treat for your taste buds but can also contribute to your overall well-being

Don’t hesitate to experiment with this recipe and personalize it to your liking. If you’re a fan of jalapeños and vinegar, you are going to love these.

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Jalapeños en Escabeche

Jalapeños en escabeche are a traditional Mexican topping that are know for their spicy, tangy, and refreshing flavor.

Course Side Dish

Cuisine Mexican

Keyword jalapeños, jalapeños and vinegar, jalapeños en escabeche, jalapeños en vinagre, pickled jalapeños, pickled jalapeños, carrots and onion

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Servings 10 servings

Cost $5

Ingredients

• 8-10 fresh jalapeños
• 1/2 head of garlic
• 1 1/2 medium onion
• 2 carrots
• 5 pepper corns
• 2 bay leaves
• 1 1/2 tablespoon of oregano
• 1 cup of water
• 1 cup of vinegar
• 1 tablespoon of salt
• oil for frying

Instructions

• Wash the jalapeños and carrots well. Slice the carrots into 1/4″ rounds. You can leave the jalepenos whole, or slice them into 1/4″ rounds as well. Peel and thinly slice the onion. Peel the garlic cloves, leaving them whole.
• In a heavy bottomed pan or enameled pot heat a tablespoon of oil over medium heat. Add the onion, garlic, jalapeños and carrots and saute until they begin to sweat and blister slightly.
• Add the salt, peppercorns, bay leaves and oregano and stir to combine. After one minute, add the water and bring to a boil. Let boil for 5 minutes, then turn off the heat.
• Add the vinegar and cover the pan. Leave the pan covered until the mixture has cooled to room temperature.
• Once it’s cooled, transfer the mixture to glass jars and refrigerate until ready to serve. The jalapeños in escabeche will be ready to eat after 12-24 hours, but the flavor develops even further after a couple of days of resting.

Looking for More?

Check out some of my other favorite recipes:

• Easy and Healthy Pollo Enchipotlado
• Quesadillas Mexicanas (Quesadillas de Masa)
• Tortillas a Mano (Handmade Corn Tortillas)

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Have you tried this recipe? Let me know how it went in the comments- I’d love to hear from you.