Chiles Serranos en Escabeche Recipe

Name: Chiles Serranos en Escabeche
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 pounds Serrano chiles; 3/4 cup olive oil; 2 medium white onions, thickly sliced; 3 medium carrots, peeled and thickly sliced; 1 head garlic, cloves separated but not peeled; 3 cups mild white vinegar; 2 tablespoons sea salt; 1 bay leaf; 2 teaspoons dried oregano; 3 sprigs fresh marjoram; 3 sprigs fresh thyme

Servings: persons

1
Wash the chiles, leaving the stems intact.
2
Cut a cross in the tip of each chile so the vinegar can penetrate.
3
In a large heavy skillet, over a medium-high heat, heat the olive oil until it smokes.
4
Reduce the heat to medium and add the onions, chiles, carrots, and garlic.
5
Cook for about 10 minutes, stirring from time to time.
6
Add the vinegar, salt, bay leaves, oregano, marjoram, and thyme.
7
Bring to a boil.
8
Reduce the heat and simmer for 5 minutes longer.
9
Pack 6 sterilized pint jars with the chile mixture, top with the vinegar, and seal.
10
Process according to USDA guidelines.

779

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 1/2 pounds Serrano chiles, 3/4 cup olive oil, 2 medium white onions, thickly sliced, 3 medium carrots, peeled and thickly sliced, and more.

Yes, Chiles Serranos en Escabeche falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chiles Serranos en Escabeche

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions