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!
1large carrot (or more to taste)sliced thin or more to taste
¼of a large white onion
1garlicpeeled
1cupwhite or apple vinegar
½cupwater
2bay leaves
¾tsporegano
½tspsugar
5whole peppercorn
¾tspkosher 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.
Notes
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.