Chiles Serranos En Escabeche Food

MEXICAN PICKLED PEPPERS

Mexican Pickled Peppers image

Tangy and spicy Mexican style pickled serrano peppers (chiles en vinagre, chiles en escabeche) with white onion, carrots, and garlic. An easy to make no-cook pickle recipe.

Provided by Douglas Cullen

Number Of Ingredients 11

Ingredients

10 serrano peppers
2 carrots
½ white onion
12 ounces apple cider vinegar
8 cloves garlic
2 tbsp oil
1 tbsp salt
1 tbsp sugar
1 tbsp cumin seed ((comino))
1 tbsp dried oregano
1 tbsp whole black peppercorns

Steps:

Cut the stems off the chiles then slice the chiles in quarters lengthwise. Leave the seeds and veins.
Chop the onion into 1/2" pieces.
Cut the carrot into 1/4" rounds.
Coarsely chop the garlic.
Layer the vegetables and the spices in the canning jar.
Cover the vegetables completely with apple cider vinegar. Put the lid on the jar.
Place the jar in the refrigerator. Every three days give the jar a gentle shake to ensure that the vegetables cure evenly.

Nutrition Facts : Calories 46 kcal, Carbohydrate 5 g, Protein 1 g, Fat 3 g, SaturatedFat 1 g, Sodium 592 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving

SERRANOS EN ESCABECHE

Serranos en Escabeche image

Provided by Food Network

Yield 6 pints

Number Of Ingredients 12

Ingredients

1 1/2 pounds serrano or jalapeno chiles
3/4 cup olive oil
2 medium white onions, cut into 1/2-inch slices
3 medium carrots, cut into 1/2-inch slices
1 head of garlic, separated into cloves but not peeled
2 cups white wine vinegar
1/2 cup water
2 tablespoons salt
1 bay leaf
1/2 teaspoon dried oregano, crumbled
3 sprigs fresh marjoram, leaves only, finely chopped
3 sprigs fresh thyme, leaves only, finely chopped

Steps:

Wash the chiles, leaving the stems intact. Cut a very shallow cross in the tip of each so that the vinegar can penetrate. In a large deep skillet, preferably cast iron, heat the olive oil over high heat until it is smoking. Reduce the heat to medium and throw in the chiles, onions, carrots, an garlic. Saute for about 10 minutes, turning the vegetables over occasionally. Add the vinegar, water, salt, and all the herbs, reduce the heat o medium-low and simmer for 5 minutes more. Transfer the vegetables o a very clean crock or deep bowl and pour the vinegar mixture over them. Cool to room temperature, then cover tightly and refrigerate for up to 1 week.

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