Jalapeno Escabeche

I was flipping through my new Vegetarian Times magazine (vegetariantimes.com) July/August 2012 edition, and I found a recipe for Jalapeno Escabeche, submitted by Karen Solomon (don’t know her but I liked her recipe). Looked too good to pass up. Also, we have about a million jalapenos on our plants on the patio just aching to be plucked and eaten. A perfectly good Tuesday night activity. I don’t know why it’s called Escabeche. I looked up the word in Wikipedia (http://en.wikipedia.org/wiki/Escabeche) and it says thatEscabeche is a Mediterranean poached or marinated fish…. Didn’t see a reference to jalapenos anywhere in the definition. Oh well…. whatever... it’s what Karen Solomon says this is called and I like the sound of it so we’ll go with it. My family likes to eat pickled carrots and jalapenos at Gilbert’s El Indio Restaurant in Santa Monica on Pico Blvd. One of our favorite Mexican restaurants (cash only!) – check it out – you won’t regret it.



JALAPENO ESCABECHE (Vegetarian Times by Karen Solomon)

Ingredients: 1 ½ cups distilled white vinegar

2 Tbsp kosher salt

4 Tbsp sugar

4 Tbsp dried oregano

7 medium carrots, peeled, trimmed, and cut into ½ inch thick rounds (about 11 oz of cut carrots)

7 large jalapeno chiles or however many smaller ones to equal about 10 ounces sliced, stems trimmed, cut into ¼ inch-thick rounds

1 medium yellow onion, sliced into long ¼ inch thick strips

6 cloves of garlic, smashed

3 bay leaves

1 Tbsp peppercorns

Directions: Sterilize 3 1-pint canning jars and lids in the dishwasher or by boiling in a pot of water for 15 minutes. Dry well when ready to use them.

Combine vinegar, 2 cups water, salt, sugar, and oregano in a large saucepan over high heat until boiling. Add carrots, jalapenos, and onion to the vinegar mixture and bring back to a boil. Reduce heat, cover, simmer 5 to 8 minutes or until the carrots are crisp-tender. Be careful NOT to overcook as they will cook more in the hot water bath, below.

Cooking jalapenos

Cooking jalapenos

Place 2 cloves garlic, 1 bay leaf, and 1 tsp peppercorns in each jar. Divide the vegetables evenly between the jars and cover with the brine until completely submerged leaving ¼ to ½ inch of space at the top of the jars.

Close the lids on the jars and process in boiling water bath for 10 minutes. Let the chiles marinate for at least 12-hours before serving.



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