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!
🗒️ In This Post
You’ll love this Escabeche Recipe!
Hello everyone! Today we’re preparing some spicy and delicious Chiles En Vinagre (aka Chiles en escabeche). This is a small batch recipe but it can easily be doubled or more to make as many as you like.
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.
Basically, these pickled peppers are preserved in a solution of vinegar, water, salt, sugar and spices. This process extends their shelf life and gives them a tangy, slightly sour flavor.
All the deliciousness without the fuss of canning 🙌
I warn you! They’re totally addicting and they go perfectly with Frijoles Refritos, Tortas, Machaca Con Huevos, Chorizo, and more!
🩷 xoxo, Ana
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.
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.
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.
More Condiments Recipes:
Try any of my delicious sauces, dips & dressings…. Always easy & delicious!
Thank you for stopping by!
I hope you like this recipe! Do you have any questions I can help you with? Or if you made it, I would love it if you leave a comment or rating below.
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.
Amazing recipe, I love it now is 3 months makes this recipe, full of flavor ! Thanks for sharing this!
Hi Ana! Have you tried canning the chiles en vinagre? Can you tell me what you do if you have? Thanks!
I somehow ended up with a load of jalapenos and I was so reluctant to throw them away so I stumbled upon this recipe and seemed relatively simple so I gave it a go and OMG my family loved them and now I’m so thankful for your recipe
I just made these pickled jalapeños, and they turned out amazing! The perfect balance of spice and tang—I’m definitely going to keep this recipe handy!
Thank you, Vicky!!!
I love this pickled jalapenos recipe! I like to put these peppers on my sandwiches and my rice bowls. They are so delicious!
Thank you, DK!!! I like them in my sandwiches too.
My family loves this Pickled Japalenos recipe, easy and delicious, thanks for sharing.
Thank you, Charah!!!
These were sooooo good! I want to eat them straight out of the jar (and I do sometimes), but I’m really enjoying them on sandwiches!
Thank you, Chenee!! yes me too on sandwiches.
These pickled jalapenos were perfect with burritos las tnight! yum!
Thank you, Paula!!! oh yes, in burritos too.
Ana, I did all the instructions but my carrots are still hard, should i let them simmer more than the 10 minutes?
You can do that! Sometimes carrots have different strength or also depends how big they are. Thanks for the question Enjoy!
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!