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Chiles en Escabeche

Servings 2 jars
Prep Time 15 mins
Cook Time 15 mins


  • 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.


Remember to use measuring spoons.
If the liquid is not enough, you can use more of the vinegar solutions. Half apple cider vinegar, half white wine vinegar.
Course: Snack
Cuisine: Mexican
Keyword: chillies, mexican food, escabeche, jalapeños