Today’s featured recipe is Jalapeno Escabeche.
I first tasted jalapeno escabeche when I was 12 years old while traveling with my dad on one of his business trips in Guadalajara, Mexico.
We went to breakfast the first day and they had a bowl of this house-pickled jalapeno condiment on all the tables! I remember thinking it was a bit unusual since I had never seen anything like this dish in the United States. But then I put some on my eggs and was enthralled by spicy, crunchy, vinegary deliciousness of it all.
Intrigued, I decided this escabehe required futher research! So while my dad was working, I would wander the quaint streets of this beautiful and mountainous town in central Mexico looking at the markets and restaurants. I noticed that jalapeno escabeche was on almost every table in every restaurant.
Upon returning to the states, I started making my own of course. I am happy to share this recipe with you today.
Kurt’s Jalapeno Escabeche
- In a large pot fry the following in ½ cup olive oil for 5 minutes…
- 12 Jalapenos, quartered lengthwise (leave on the stem)
- ½ onion, sliced 1/8”
- 2 carrots, sliced 1/8”
- ¼ head cauliflower, broken into florets
- 10 cloves of garlic
- Over top the veggies pour 3 cups water and 3 cups apple cider vinegar, bring to a simmer.
- Now add your seasonings…
- 1 T kosher salt
- 1 tsp sugar
- 1 sprig fresh thyme
- 1 tsp oregano
- 3 bay leaves
- Simmer just until the jalapenos turn army green (approx. 5 minutes)
- Let sit 10 minutes and you are good to go. Keeps for at least a week in the fridge.
Feel free to use the fresh vegetables that are in the farmer’s markets (and hopefully your own garden). A great way to spice up tacos, chili, nachos, burgers, hot dogs, pulled pork, corn flakes and of course today’s special, my chicken enchiladas.
Buen Provecho Folks!