Jalapeños en Escabeche

© 2012 REMCooks.com

Super Bowl Nachos! It’s that time of year and the diet goes out the window. It’s been doing that of late. Tasty little treats with crispy tortilla chips, sharp cheddar cheese and Jalapeños en Escabeche. This recipe for pickled jalapeños is the best I have ever eaten and is what makes these Super Bowl Nachos, among other remarkably tasty treats. :)

I’ve noticed I am on a Southwest/Mexican cuisine kick of late but with the Super Bowl I can’t help it. Nachos always go well with Super Bowl parties. This recipe is an adaptation of Diana Kennedy’s recipe in The Art of Mexican Cooking. They really are killer. It is packed full of flavor with minimal heat. If you want more heat, then leave the seeds in the jalapeños. The seeds add a slight bitterness. I’m fine with seeding them but leaving as much of the rib as possible. The end result is a spicy, sweet, savory treat that is wonderful on chicken sandwiches, in beans, soups, relishes, Mexican food, of course, etc. Don’t take my word for it, try these.

© 2013 REMCooks.com

© 2013 REMCooks.com

Ingredients

  • 2 lb jalapeño chile peppers
  • 1 lb spring onions cut into 8 pieces
  • 1-1/2 lb carrots, peeled and julienned 1/8″ thick
  • 5 cloves garlic, peeled and rough chop
  • 10 cloves garlic peeled and whole
  • 3 cups white vinegar
  • 1 cup cider vinegar
  • 3 Tbsp Kosher salt or sea salt
  • 16 bay leaves
  • 1-1/2 teaspoon dried oregano
  • 8 sprigs of fresh thyme or 3/4 teaspoon dried
  • 1/2 teaspoon piloncillo (Mexican unrefined sugar)
  • 1/3 cup water
  • 10 peppercorns
  • 1/2 cup olive oil
  • 1 teaspoon cumin seed
  • 4 whole cloves

Instructions

Clean and stem chiles. Next, slice the chiles into strips (Rastas).

© 2013 REMCooks.com

© 2013 REMCooks.com

Julienne carrots into 1/8″ slices and add to the chiles.

© 2013 REMCooks.com

© 2013 REMCooks.com

Sprinkle with salt and toss well.

© 2013 REMCooks.com

© 2013 REMCooks.com

Macerate for 1 hour.

Put water, chopped garlic, peppercorns, cumin seed, cloves, 10 of the bay leaves, 2 sprigs thyme leaves & 1/2 tsp of oregano into blender and blend thoroughly.

© 2013 REMCooks.com

© 2013 REMCooks.com

Heat oil in a large, deep skillet.

© 2013 REMCooks.com

© 2013 REMCooks.com

Add the onions

© 2013 REMCooks.com

© 2013 REMCooks.com

and blended spices.

© 2013 REMCooks.com

© 2013 REMCooks.com

Fry until liquid has evaporated and the onions are translucent, not brown, about 10 minutes.

Strain chiles and carrots reserving liquid. Add chiles and carrots to the skillet.

© 2013 REMCooks.com

© 2013 REMCooks.com

Fry over high heat stirring and turning the vegetables for about 10 minutes.

Add the reserved liquid,

© 2013 REMCooks.com

© 2013 REMCooks.com

vinegar,

© 2013 REMCooks.com

© 2013 REMCooks.com

whole garlic cloves, 6 sprigs fresh thyme, 6 bay leaves, 1 teaspoon oregano and sugar.

© 2013 REMCooks.com

© 2013 REMCooks.com

Bring to a boil and cook 8 minutes.

© 2013 REMCooks.com

© 2013 REMCooks.com

Transfer to Mason jars, top with 1 tablespoon olive oil. Process in a hot water bath for 10 minutes.

© 2013 REMCooks.com

© 2013 REMCooks.com

Produces roughly 4 Qts.

© 2013 REMCooks.com

© 2013 REMCooks.com

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11 thoughts on “Jalapeños en Escabeche

  1. Pingback: Grilled Avocado Stuffed with Red Chile Braised Pork | REMCooks

    • They are absolutely the very best pickled jalapeños I have ever eaten, bar none. I used to be able to eat them like candy. With this aging thing now I have to be a little more careful because I get bad heartburn and reflux at night if I eat too much spicy goodness.

  2. Pingback: Roasted Chicken Panini with Jalapeños en Escabeche | REMCooks

    • Hi, Sarah. Thanks for the nice compliment. If you like pickled jalapeños, I think you will love these jalapeños en escabeche. I can and do eat these out of the jar. They are that good. :)

  3. Pingback: Tacos de Camarones al Mojo de Ajo y Salsa de Elote Asado y Aguacate (Shrimp Tacos in Garlic Salsa topped with Roasted Corn & Avocado Salsa) | REMCooks

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