Índice

    receta de chiles en vinagre escabeche en méxico

    There are many varieties of chilies that you can prepare in meals, sauces or even drinks, here we want to show you the steps to follow to prepare jalapeños or pickled chiliesso that you keep them for special preparations, this recipe is quite spicy depending on the type of chili you choose, we show you the recipe below:

    How to make pickled chilies with vinegar?

    With few minutes of cooking you can make this recipe without too much effort, when cooking or preparing some dishes with chili peppers you must take care that your hands are protected from the itching of these, wear gloves if necessary. You can add other ingredients if they can be medium or semi-hard, such as carrots.

    Nutritional information

    1. 🍽️ Category: Sauces and dressings
    2. 🍳 Cuisine: Mexican
    3. 🔪 Preparation: 10 minutess
    4. 🍲 Cooking: 15 minutes
    5. 🔥 Calories: 250 kcal
    6. 👫 Servings: 4 jars

    Steps to make Recipe in the United States

    Ingredients

    • 4 glass jars with lids
    • 4 bay leaves
    • 1 kg of sliced ​​jalapeño pepper
    • 1 tablespoon of pepper
    • 2 cup vinegar
    • 2 tablespoons olive oil
    • 2 cups of peeled carrot
    • 2 branches of fresh marjoram
    • Salt to taste
    • sugar 1 tablespoon
    • 12 cloves of garlic
    • 1 large onion
    • 2 cups of water
    • 1 tablespoon whole black pepper

    Preparation

    • Step 1: Wash all the ingredients very well and let them dry and then take them to a pot with a little olive oil, first add the carrots chopped into small slices.
    • Step 2: Let heat for 5 minutes and continue adding the chilies, garlic and onions chopped into medium cubes, stirring for another minute.
    • Step 3: Add the remaining ingredients and let them cook over low heat for 5 minutes until they boil
    • Step 4: Serve in different previously sterilized glass jars, let cool to room temperature.

    Recommendation

    This sauce is kept in the refrigerator, it is important that the jars are clean and sterilized for a long duration of the sauce, add the jalapeños with their seeds, you can remove them if you like and you do not want such a spicy sauce.

    Fun facts

    Canned jalapeños can last for a month in the refrigerator if a clean container has been used, we recommend using jars with an airtight lid, then when using the sauce, do not reintroduce a utensil that has touched other foods, you can use palettes or just take out the liquid or sauce that will be concentrated with the flavors while you let these covered ingredients rest for longer.