Homemade Chiles en Vinagre (Escabeche)

Inside: Keep reading to learn how to make this delicious and authentic Mexican recipe known as chiles en vinagre, or escabeche. Escabeche, or chiles en vinagre, is so simple to …

The post Homemade Chiles en Vinagre (Escabeche) appeared first on My Latina Table.

Inside: Keep reading to learn how to make this delicious and authentic Mexican recipe known as chiles en vinagre, or escabeche.

escabeche in a bowl, ready to serv

Escabeche, or chiles en vinagre, is so simple to make and doesn’t take long at all. They are also inexpensive, go a long way, and are much more tasty than the ones that you can get in a can at the store. In the US, you may see these labeled as “pickled jalapenos” as well. 

This recipe goes great as a side dish for many different main courses and the flavor it adds is amazing.

What are chiles en vinagre, or escabeche?

Chiles en vinagre is a cooking method for preparing jalapenos or serrano peppers and vegetables in apple cider vinegar, which helps preserve them so you can make them well in advance. The main ingredient is the jalapeno or other chile pepper, but the other ingredients create a perfect balance of flavor to go with your main dishes.

This recipe is very typical of Mexican cuisine and you will see it on the table to accompany many different recipes. You will probably see it available at your favorite Mexican restaurant as well, since it is such a popular dish.

escabeche viewed from above

This is a great way to add a tasty kick and lots of flavor to everything. We add it to pretty much any dish, incuding tortas, tacos, rice, etc. and they can be served any time of year. They are delicious and easy to make. Today, I am going to share the authentic recipe for escabeche that my abuelita taught me and that has been passed down through the generations.

Another reason that this is so popular is because of the aroma that it will bring to your kitchen. I promise that when you learn how to make this recipe, you will never go back to the canned version tha tyuo can find at the store.

It is a well known fact that Mexicans like spicy food, and if a Mexican tells you that something “isn’t spicy,” it probably is very spciy. This is normal, because in Mexican they have us eating spicy food from a very young age and we are taught that if it isn’t spicy, it isn’t flavorful. If you like spicy food too, then this recipe is for you.

How do you make chiles en vinagre?

Like I said earlier, escabeche, or chiles en vinagre is so easy to make.

To make them, you will need the following ingredients:

  • Jalapenos, Serranos peppers, habanero peppers, or any other chile pepper that you prefer.
  • Onion
  • Carrots
  • Garlic
  • Bay leaf
  • Avocado leaves (optional)
  • Thyme
  • Peppercorn
  • Cloves
  • Oregano
  • Apple cider vinegar (or white vinegar)
  • Oil
  • Salt
  • One cup of water

To make the recipe, first you will want to make sure that you wash the peppers (jalapeno, serrano, habanero, or whatever you choose) and the carrots well and cut the carrots into thin circles, setting them aside for the next steps.

Next, dry the chiles and and poke holes in them with a fork and cut the onion into large pieces.

For the next step, you will add oil to a large pan and heat it over medium-high heat where you will saute the onions and garlic for approximately 1 minute, or until the onion is transparent. Be sure to move it around constantly so the garlic and onion does not burn.

At this point, add the carrots and chile peppers and continue sauteeing, stirrring often, for about 5 minutes and then add the allspice, peppercorn, bay leaves, avocado leaves, thyme, and salt and cook for 5 additional minutes.

The last step is to add the vinegar and water and let it finish cooking for about 10 minutes over medium heat.

escabeche, or chiles en vinagre from a side view

If you are a fan of spicy food and have tried the canned version of this recipe, then you will love this homemade version and I am sure you will be able to make it. Let me know in the comments below how it turns out for you!

Recipes that go great with chiles en vinagre

escabeche viewed from above
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Homemade chiles en vinagre (escabeche)

Keep reading to learn how to make this delicious and authentic Mexican recipe known as chiles en vinagre, or escabeche.
Course Appetizer
Cuisine Mexican
Keyword chiles en vinagre, chiles rellenos, escabeche, pickled jalapenos, vinagre
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6 servings
Calories 97kcal

Ingredients

  • 12 Jalapenos
  • 1 Large Onion
  • 5 Carrots
  • 4 garlic cloves
  • 5 Bay Leaves
  • 2 Avocado Leaves Optional
  • 1 Stick of Thyme
  • 5 pieces Allspice
  • 5 Black Peppercorns
  • 3 Cloves
  • 1/2 Tsp dry oregano
  • 1 1/2 cup Apple Cider Vinegar
  • 1 cup Water
  • 1/8 cup oil
  • Salt to taste

Instructions

  • Wash and disinfect the jalapenos and the carrots. Cut the carrots into circles and set aside
  • Dry the jalapenos and poke holes in them with a fork and cut the onion into a few large pieces and set aside.
  • Add the oil to the bottom of a frying pan and heat over medium-high heat. Add the onion and chopped garlic and cook for 1 minute, or until the onion is transparent. Stir often to avoid burning the garlic or onion.
  • Add the carrots and jalapenos and stir constantly, cooking for an additional 5 minutes.
  • Add the allspice, black peppercorns, bay leaves, avocado leaves, thyme, and salt and cook for 5 more minutes.
  • Add the vinegar and water and let cook over medium heat for another 10 minutes and serve with your favorite meals!

Nutrition

Serving: 1Serving | Calories: 97kcal | Carbohydrates: 11g | Protein: 1g | Fat: 5g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Sodium: 43mg | Potassium: 325mg | Fiber: 3g | Sugar: 5g | Vitamin A: 8816IU | Vitamin C: 39mg | Calcium: 44mg | Iron: 1mg

Escabeche chiles en vinagre homemade

The post Homemade Chiles en Vinagre (Escabeche) appeared first on My Latina Table.

Easy Refried Black Bean Tacos

These refried black bean tacos are a perfect quick and easy vegetarian dinner. Made with canned black beans and pickled jalapeños, they’re packed with flavor and serve as the perfect foundation for your favorite taco toppings. This is one of those recipes you’ll come back to time and time again; it really is as quick […]

The post Easy Refried Black Bean Tacos first appeared on Love and Olive Oil.

These refried black bean tacos are a perfect quick and easy vegetarian dinner. Made with canned black beans and pickled jalapeños, they’re packed with flavor and serve as the perfect foundation for your favorite taco toppings.

This is one of those recipes you’ll come back to time and time again; it really is as quick and easy as it claims, not to mention perfect if you’re trying to eat less meat, but don’t want to sacrifice on flavor.

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There is no shortage of black bean taco recipes on this site, it being one of our favorite fillings for meat-free tacos.

But these black bean tacos, which involve a quick refried-style black bean filling made from canned black beans and flavored with spices and pickled jalapeños, may just be our favorite. Served with your choice of toppings in a soft flour or corn tortilla, they really are a perfect vegetarian weeknight main that checks all the boxes.

Choose your toppings accordingly and they can even be vegan!

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The post Loaded Smoked Chicken Nachos first appeared on Love and Olive Oil.

When the nacho craving hits, nothing satisfies quite like a mountain of hot and melty nachos. Our version is topped with savory smoked chicken and a creamy cheese sauce so flavorful you’ll be tempted to eat it by the spoonful.

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Overhead, sheet pan of Loaded Smoked Chicken Nachos with radishes, micro cilantro on a turquoise background

Ready for a little nacho history?

What we think of as nachos here in the US, a heaping mound of crispy tortilla chips drenched in globs of plasticky orange cheese sauce, looks nothing like the original nacho which originated in Northern Mexico in the 1940s. Invented by Ignacio “Nacho” Anaya as a simple and satisfying snack, the original nacho featured simple triangles of fried corn tortillas topped with melted shredded cheese and pickled jalapeño.

Heck, if I created such a brilliant snack I’d name it after myself too.

The “Nacho Special” eventually made it across the border to Texas in the 1970s, where it started to evolve into the ballpark snack we know today.

Closeup, Loaded Smoked Chicken Nachos topped with sour cream, cilantro, radishes and pickled onions

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