Growing up and living all my of my life in San Diego, California I have been eating pickled Mexican jalapeños (escabeche) for as long as I can remember.
Every Saturday, my mama would wake up early in the morning, and I remember hearing the cutting board as she sliced the vegetables that she was preparing for the pickled jalapeños and carrots.
If I can bootle up the smell of these through the screen I would!
Taking a bite of one of these delicious jalapeños easily transports me back to my childhood. Food tells a story without saying a word!
Mexican pickled carrots or zanahorias en escabeche are the perfect topping for tacos, enchiladas, tostadas, and grilled meats. They offer a delightful balance of sweet, sour, savory, and spicy flavors. They are a Mexican staple in our home. I hope after this blog they will be in your home as well.
In Mexican cuisine, escabeche refers to vegetables that are lightly sautéed and then pickled in a vinegar-based brine. Jalapeños, Serranos, carrots, onions, and garlic are classic choices, often seasoned with herbs and spices like bay leaves and peppercorns.
This recipe is very typical of Mexican cuisine and you will see it on the table to accompany many different dishes. You will probably see it available at your favorite Mexican restaurant as well, since it is such a popular dish. This recipe is one that my mama taught my sisters and I and that has been passed down through the generations.
I guarantee that after you make these, you’ll never want to buy store-bought again! Get ready for a delicious experience that will change everything!
To make them, you will need the following ingredients:
- Jalapeños, Serranos peppers, chile de arbol,habanero peppers, or any other chile pepper that you prefer.- 4-5
- Onion- 1/2 quartered
- Carrots- 2 medium size, peeeled
- Garlic- 2-3 peeled and whole
- Bay leaf- 3
- Thyme- 1 tsp
- Peppercorn- 1 tsp
- Cloves- 4
- Oregano- 1 tsp
- white vinegar- 1 cup
- Oil- 1 tablespoon
- Salt- 1 tablespoon
- Water- 1 cup
First, slice 4-5 jalapeno peppers and 2 medium sized peeled carrots into 1/4 inch slices. Discard the stems.
Next, heat a bit of olive oil in a large pan to medium heat. Add the jalapeños, onions and carrot slices. Cook them, stirring a bit, for 5 minutes.
Add 2 garlic cloves, 1 teaspoon Mexican oregano and 1 teaspoon black peppercorns. Stir and cook another minute, until you can smell the garlic.
Add 1 cup water, 1 cup white vinegar, 3 bay leaves,1 tablespoon sea salt, and 1 tablespoon honey or sugar (optional, for a touch of sweet).
Bring to a boil, then reduce the heat and simmer for 10 minutes.
Cool, then transfer to a jar along with the vinegar and water pickling liquid and seal.
This will keep in the refrigerator in a sealed container for several weeks or longer.
I hope you enjoy them as much as I did growing up.
Life can be incredibly sweet/ or spicy when you walk with Jesus.
Xoxo
Alexa
