Chiles En Vinagre (aka Escabeche) are pickled jalapeños and are so easy to make. You can add them to tacos, burritos, or just eat on the side along with eggs and even chips!
Hello everyone! Today we’re preparing some spicy and delicious Chiles En Vinagre. This is a small batch recipe but it can easily be doubled or more to make as many as you like.
I warn you! They’re totally addicting and they go perfectly with Frijoles Refritos, Tortas, Machaca Con Huevos, Chorizo, and more!
Pickled Jalapeños are a staple in Mexican cuisine condiment and every household that I know has a jar in their refrigerator. They are also very popular at taquerias or any authentic Mexican restaurant.
So let me show you how easy it is to make them!
Ingredients:
- Vinegar: Using apple cider vinegar makes all the difference. Superior to regular white vinegar called for in most recipes.
- The Peppers: I use Jalapeños for this recipe but if you like them HOT, use serrano peppers (see note on slicing options).
- Veggies: carrots, onion, garlic and optional cauliflower.
- The pickling juice: white or apple vinegar and water.
- The spices: bay leaves, oregano, sugar, whole peppercorn, and salt.
If you want to adjust the quantities, just remember these basic proportion rules: for each 2 lbs of peppers (1 kilo), use one cup vinegar and one cup water.
Note on slicing the chile: You can pickle them whole, cut in round slices or lengthwise slices. For this recipe I chose large slices. You can also leave the seeds on for a hotter mix otherwise just remove the seeds prior to sauteing them.
How to Make Chiles En Vinagre
- Heat the vegetable oil in a medium pan over medium heat. Add the carrots, onion and garlic. Cook, stirring occasionally, until the onions start to get translucent. About 2 minute.
- Add the jalapeños and cook for 5 minutes but making sure they don’t get browned.
- Add the rest of the ingredients and mix to incorporate all ingredients together. If you’re adding more vegetables, you can add them at this point.
- Bring to a boil then reduce heat to medium low and simmer for 10 minutes. Remove the pan from the heat and set it aside to cool to room temperature.
How to Store
Transfer the mixture to an airtight glass jar and refrigerate until chilled, at least 1 hour, before serving.
- Fridge– Store in refrigerator for up to 1 month.
- Freezer – Do not recommend freezing this recipe.
It’s important to store in a glass jar since the acidity of the vinegar could make any plastic leach into your food.
These Chiles En Vinagre have a depth of flavor and an equal “brightness” that cannot be beat. I think they taste great after you can them and let them sit a minimum of 2 days. You can eat sooner, but I feel the flavors meld and mellow after 2 days’ time.
MORE EASY…
Condiments To Try:
Try any of my delicious sauces, dips & dressings…. Always easy & delicious!
I hope you like this recipe! Share it, or leave a rating and comment below. For questions that need an answer right away, please contact me and I’ll get back to you asap. Gracias!!!! xx, Ana
Print Recipe:
Authentic Chiles En Vinagre (Pickled Jalapeños)
Ingredients
- 2 Tbsp vegetable oil
- 6 jalapeño peppers (or serrano peppers)
- 1 large carrot (or more to taste) sliced thin or more to taste
- ¼ of a large white onion
- 1 garlic peeled
- 1 cup white or apple vinegar
- ½ cup water
- 2 bay leaves
- ¾ tsp oregano
- ½ tsp sugar
- 5 whole peppercorn
- ¾ tsp kosher salt (if using table salt use ½ tsp) or more to taste
Instructions
- Heat the vegetable oil in a medium pan over medium heat. Add the carrots, onion and garlic. Cook, stirring occasionally, until the onions start to get translucent. About 2 minute.
- Add the jalapeños and cook for 5 minutes but making sure they don't get browned.
- Add the rest of the ingredients and mix to incorporate all ingredients together. If you're adding more vegetables, you can add them at this point.
- Bring to a boil then reduce heat to medium low and simmer for 10 minutes. Remove the pan from the heat and set it aside to cool to room temperature.
- Transfer the mixture to an airtight glass container and refrigerate until chilled, at least 1 hour, before serving.
- Store in refrigerator for up to 1 month.
Muy Delish Notes:
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Nutrition
The nutritional information and US conversions are calculated automatically. I cannot guarantee the accuracy of this data. If this is important to you, please verify with your favourite nutrition calculator and/or unit conversion tool.
My favorite was to eat Chiles Encurtidos is just with some beans and flour tortillas! As simple as it sounds, its one of those Mexican traditions that I love. Thanks for the recipe!