Recipe of Chiles in vinegar or escabeche

In Mexico, who doesn’t like spicy in practically all their meals? As an accompaniment, pickled or pickled chili peppers are a very tasty and practical option when you want to add a spicy touch to a delicious cake or sandwich, although they can also be eaten in small bites.

Have you ever wondered how they are made? In this article, we are going to teach you how to make pickled or pickled chilies from the comfort of your home, as they are very simple to prepare and have the advantage that they can be kept for up to a month without changing the flavor. Keep reading and do not miss this incomparable recipe!

Ingredients to make Chiles in vinegar or escabeche:

• 500 grams of jalapeño or Cuaresmeño peppers

• 1 piece of medium onion

• 4 garlic cloves, peeled

• 175 milliliters of white vinegar

• 2 pieces of medium carrot

• 4 bay leaves

• 1 pinch of thyme

• 3 pieces of fat pepper

• 1 pinch of salt

• 125 milliliters of olive oil

How to make Chiles in vinegar or escabeche:

To start preparing the pickled chilies, wash and disinfect all the vegetables very well, start by chopping the jalapeño or Cuaresmeño chili into julienne strips or slices.

Trick: You can chop it the way you like, in julienne strips, in slices, you can even use them whole. If you use them whole, make a cut so they don’t puff up and explode when cooking. Chop the onion, carrot and garlic cloves into even slices.

Tip: Likewise, you can use the cut that you like the most as long as it is uniform so that everything cooks evenly.

In a pot, heat the olive oil and add the onion and garlic, let them cook for 5 minutes and mix constantly.

When the onion begins to change its color, add the chopped carrot to the same pot and mix again and cook for a few more minutes. Later, add the previously cut chilies and mix all the ingredients and cook for another 5 minutes.

Finally, add the white vinegar, the bay leaf, the pepper, the thyme and the salt, mix very well and let it cook over low heat until the vinegar has been consumed.

And that’s it, you know how to prepare homemade chilies in vinegar! Let them cool and you can already enjoy these rich chilies in vinegar or pickle, they go perfect with a delicious cake or toast. You can store them in jars and keep them refrigerated.

As we mentioned at the beginning, they can last up to a month, so there are no excuses not to prepare them and use them in any dish you want. To preserve them better, we recommend using sterilized jars.

Pickled chilies and other recipes

If you decide to make the chilies in vinegar whole, an excellent option is to stuff them once they are ready. You can cut them in half and make pickled chilies stuffed with tuna, shrimp, potatoes, cheese, or other ingredients.

And if you are a fan of marinades, there are many vegetable and meat recipes that you can prepare with this classic cooking method.