Serranos en Escabeche Recipe

Name: Serranos en Escabeche
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 pounds serrano or jalapeno chiles; 3/4 cup olive oil; 2 medium white onions, cut into 1/2-inch slices; 3 medium carrots, cut into 1/2-inch slices; 1 head of garlic, separated into cloves but not peeled; 2 cups white wine vinegar; 1/2 cup water; 2 tablespoons salt; 1 bay leaf; 1/2 teaspoon dried oregano, crumbled; 3 sprigs fresh marjoram, leaves only, finely chopped; 3 sprigs fresh thyme, leaves only, finely chopped

Servings: persons

1 1/2 pounds serrano or jalapeno chiles
3/4 cup olive oil
2 medium white onions, cut into 1/2-inch slices
3 medium carrots, cut into 1/2-inch slices
1 head of garlic, separated into cloves but not peeled
2 cups white wine vinegar
1/2 cup water
2 tablespoons salt
1 bay leaf
1/2 teaspoon dried oregano, crumbled
3 sprigs fresh marjoram, leaves only, finely chopped
3 sprigs fresh thyme, leaves only, finely chopped

1
Wash the chiles, leaving the stems intact.
2
Cut a very shallow cross in the tip of each so that the vinegar can penetrate.
3
In a large deep skillet, preferably cast iron, heat the olive oil over high heat until it is smoking.
4
Reduce the heat to medium and throw in the chiles, onions, carrots, an garlic.
5
Saute for about 10 minutes, turning the vegetables over occasionally.
6
Add the vinegar, water, salt, and all the herbs, reduce the heat o medium-low and simmer for 5 minutes more.
7
Transfer the vegetables o a very clean crock or deep bowl and pour the vinegar mixture over them.
8
Cool to room temperature, then cover tightly and refrigerate for up to 1 week.
9
(If desired, sterilize 6 pint jars according to the manufacturers instructions, fill and seal them for longer keeping.)

763

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 12 ingredients. The key ingredients include: 1 1/2 pounds serrano or jalapeno chiles, 3/4 cup olive oil, 2 medium white onions, cut into 1/2-inch slices, 3 medium carrots, cut into 1/2-inch slices, and more.

Yes, 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!

Serranos en Escabeche

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions