These chilitos are just the best! If you, like me, happen to have some fresh jalapeños that are looking a bit old or just fancy the idea of making your own pickled chillies, this recipe is for you.
Mexican are in love with pickled jalapeños and they are as important as freshly made spicy salsas, but the difference is that, pickled jalapeños lasts longer than a salsa, which is great, because, if you are the sort of person that thinks that food tastes better with a bit of spicy kick, then these chilitos are your saviour.
In my house in Mexico there is always a massive tub in the fridge with pickled jalapeños. They go really well with almost everything: carnitas, hot dogs, ham sandwiches, tortas, tuna salads, the list is endless.
I know it is very easy to find them in the supermarkets, but the feeling of making them yourself has no comparison and also when you make them, you can add as many ingredients you want, for instance, I love adding a lot of carrots, because el marino love them and I also add cauliflower florets, because they taste nice when they are pickled.
So I hope you like this recipe, remember to let me know.
Chiles en Escabeche
- 2 370 ml sterilised jars with lid
- 3 fresh green jalapeños stem off, cut lengthwise
- 3 fresh red chillies cut lengthwise
- 2 shallots peeled and cut in half lengthwise
- 2 small carrots peeled and sliced
- 8 small cauliflower florets
- 250 ml apple cider vinegar
- 250 ml white wine vinegar
- 125 ml water
- 60 ml vegetable oil
- 6 black peppercorns
- 10 mustard seeds
- 1 tsp dried Mexican oregano or any dried oregano
- 1 tbsp salt
- 2 fresh bay leaves
To sterilised the jars
- Preheat the oven to 40° C or 140° F. Wash them with soap and rinse them very well. Place the cleaned jars and lids on a baking tray and place them in the oven until they are completely dry. Set aside.
To make the escabeche
- Have all the vegetables ready, cleaned and cut. Heat the oil on a large saucepan to medium heat.
- Once the oil is hot, add the vegetables and fry for 3 minutes. The chillies will change colour slightly. Make sure to stir, so the vegetables do not burn. Turn the heat down.
- Then add the vinegars, water, mustard seed, peppercorns, bay leaves, oregano and salt and cook for 3 more minutes or until the liquid is hot. Turn the heat off and set aside to cool down.
- Place them in the jars. Separate the same amount of vegetable for each jar and place them in an organise way. Then pour some of the liquid making sure to cover the vegetables.
- Let them cool down completely and put on the lid. Keep in the fridge for up to 3 months.
I would love to hear if you liked this recipe, tag me on social media #mexicanfoodmemories to see your creations. And if you want to learn to make this recipe and more, join me in one of my Mexican Cooking Classes.