
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.

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).

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

Sprinkle with salt and toss well.

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.

Heat oil in a large, deep skillet.

Add the onions

and blended spices.

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.

Fry over high heat stirring and turning the vegetables for about 10 minutes.
Add the reserved liquid,

vinegar,

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

Bring to a boil and cook 8 minutes.

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

Produces roughly 4 Qts.

Oh my. I can taste them!!!!! Again, thank you for the reminder…
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.
I’m so glad your Chicken Panini post sent me over here. Now I really can’t wait for our jalapeno plants to start producing!
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. 🙂
Hi Richard, I just made a quarter batch and my yield was two cups. In fact they are being processed right now. Is there any recommended waiting time before opening the first jar? Going to use this to make more fish a la Veracruz! 🙂
You should be able to use them now. 🙂
🙂
Okay, you need a NM chile refill, my friend. #gorgeous #food 🙂