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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 6 |
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This combination of pickled chile peppers, carrots and onions are offered across Mexico but is considered a Yucatan regional dish. In Spain and the Mediterranean region, Escabeche is fish, fried or grilled, with an acidic type sauce and this has influenced the Mexican version. Some offer it as a garnish while others offer it as a salad. Ingredients:
2 tablespoons olive oil |
1 small onion, thickly sliced |
5 garlic cloves, peeled quartered |
8 cups water |
15 jalapeno chiles, seeded (5 sliced into thin strips, rest quartered) |
1 lb carrot, peeled sliced 1/2 inch thick |
1 1/4 cups cider vinegar |
pickling salt |
1 teaspoon dried oregano (try to use mexican oregano) |
4 bay leaves |
white vinegar |
Directions:
1. Heat the oil in a large saucepan over medium high heat. Add the onion and saute for three minutes, then add the garlic. Continue cooking until the onions are soft, 1-2 minutes more.
2. Add the water and bring to a boil. Add the jalapenos and carrots and cook for 5 minutes, until slightly softened. Add the cider vinegar, 1 tbsp pickling salt, oregano and bay leaves and simmer for 1 minute. Remove from heat and allow to cool completely.
3. Transfer the jalapenos, carrots and onions with slotted spoon or tongs into sterilized glass quart-sized jars. Throw away the bay leaves.
4. Cover the vegetables with the cooking liquid until the jars are three-quarters full. Add 1 tbsp pickling salt to each jar and fill to the top with white vinegar.
5. Cap each jar tightly and store in the refrigerator for up to several months. The pickled vegetables can be used starting one week later.
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