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Jalapeños en Escabeche

  • Yield: 8 1/4 cup 1x


  • 1 tbs oil
  • 10-12 medium jalapeños (cut into quarters, seeds removed)
  • 2 medium carrots (peeled, sliced into 1/4" rounds)
  • 1/2 medium onion (thinly sliced)
  • 3-5 cloves garlic (crushed)
  • 1 tsp dried oregano
  • 4-6 peppercorns
  • 1 ea bay leaf
  • 1/2 tsp salt
  • 1/2 cup water
  • 1/2 cup cider vinegar


  1. Heat the oil in a medium-sized, non-reactive saucepan over medium flame.
  2. Add the peppers, carrot, onion, and garlic and sauté until the onion is translucent, about 4 or 5 minutes. Do not brown.
  3. Add the remaining ingredients and bring to a boil.
  4. Reduce the heat to low and simmer for about 10 minutes.
  5. Pour the contents of the saucepan into a pint-sized, heatproof canning jar.
  6. Seal and store in the refrigerator for up to 2 or 3 months.
  7. Allow to cure for at least one day before using.



  • Category: Relish/Condiment
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