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.

No additional tips available.

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

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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.

Serranos en Escabeche

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