Escabeche | Pickled Chillies

Get ready to embark on a culinary journey to Mexico as we explore the enticing world of escobacho chilis, an aromatic pickle that graces the tables all across this vibrant country. From being a staple ingredient in sandwiches to serving as a zesty table condiment, escobacho chilis are sure to awaken your taste buds and leave you wanting more. In this blog post, we will guide you through a simple and exciting recipe to create your very own escobacho chilis pickle. With just a few ingredients and easy-to-follow steps, you’ll have a jar full of pickled jalapenos and serrano chilies that will elevate your meals to a whole new level. Let’s dive in and get started!

Step 1: Preparing the Chilis and Carrots For this delightful pickle, we’ll be using a combination of jalapenos and serrano chilies, offering a perfect balance of flavor and heat. Wash the chilies thoroughly to ensure no dirt spoils the pickle. Cut the jalapenos into halves or quarters, depending on their size, and make a small incision in the serrano chilies to prevent them from bursting during cooking. Peel and slice the carrots into thick diagonal pieces to add a satisfying crunch to the pickle.

Step 2: Cooking the Vegetables In a large pot over high heat, add your preferred oil, such as avocado oil. Start by adding the sliced carrots to the hot oil and cook them for 30 seconds to a minute, occasionally stirring. Then, add the chillies, peeled garlic cloves, and chopped white onion. Cook this aromatic medley for two minutes on high heat, allowing the flavours to mingle and infuse.

Step 3: Infusing the Spices To enhance the flavors, incorporate whole black peppercorns, allspice, and bay leaves into the pot. Continue cooking for another minute, awakening the spices and releasing their aromatic essence.

Step 4: Creating the Pickling Liquor Now, it’s time to add the key elements that transform this mixture into a delectable pickle. Pour in 250 milliliters (one cup) of water and the same amount of white distilled vinegar. To balance the flavors, add half a tablespoon of brown sugar and a strong pinch of salt. Stir everything together, bringing it to a boil, and then reduce the heat to low, letting the pot simmer.

Step 5: Simmering and Cooling After three minutes of simmering, your pickling liquor is ready to impart its irresistible flavors to the vegetables. Take the pot off the heat, put a lid on it, and let it cool for 15 to 20 minutes. This step is crucial to ensure the carrots and chilies don’t overcook.

Step 6: Assembling the Pickle Once the pickling liquor has cooled completely, it’s time to transfer the delectable mixture into a mason jar. Carefully use small tongs to remove the chilies, carrots, and onions from the pickling liquor, preventing any overcooking. Pour the cooled pickling liquor over the vegetables in the jar, ensuring they are fully submerged. Seal the jar with a lid, and resist the temptation to enjoy them right away – they need 24 hours to reach their full pickled potential.

Step 7: Savoring the Escobacho Chilis Pickle After 24 hours of eagerly waiting, your homemade escobacho chilis pickle is now ready to be savored. These fiery and flavorful delights will add a zesty kick to your sandwiches, tacos, or any dish you desire. Remember, the pickled chilies and carrots can last up to one month in the refrigerator, but their irresistible taste might tempt you to finish them off sooner!

Conclusion: You’ve successfully crafted your very own escabeche, infusing your kitchen with the rich and bold flavours of Mexico. The combination of jalapenos and serrano chillies, along with the crunchy carrots and aromatic spices, make this pickle an irresistible addition to your culinary adventures. 

Escabeche | Pickled Chillies

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Whether you're spicing up your favourite dishes or sharing this delightful creation with family and friends, the escabeche chilis pickle is sure to leave a lasting impression. Enjoy the fiery and flavourful journey, and don't forget to explore more exciting recipes from my blog. Until next time, happy pickling!

Ingredients

• 5 x Jalapeños (200g)
• 12 x Serrano chillies (200g)
• 2 x Carrots (medium sized)
• 1/2 Large white onion diced
• 6 x Garlic cloves
• 2 x Bay leaves
• 1/2 tablespoon whole black peppercorns (3g)
• 1/2 tablespoon all spice (4g)
• 250ml / 1 cup water
• 250ml / 1 cup white distilled vinegar
• 1/2 heaped tablespoon brown sugar (any sugar will work)
• Cooking oil
• Salt

Instructions

1. Gather ingredients: 5 jalapenos, 12 serrano chilies, 2 carrots, half a white onion, 6 garlic cloves, half a tablespoon of brown sugar, 2 bay leaves, fresh or dried, half a tablespoon of whole black pepper, half a tablespoon of allspice, 250 ml of water, 250 ml of white distilled vinegar, and salt
2. Wash chilies well and dry them on a towel on a tray
3. Cut the top of the stalks off the jalapenos and serranos with scissors
4. Cut jalapenos into halves, thirds or quarters, and make a small incision in the serranos
5. Peel and slice the carrots thickly on a slight diagonal
6. Heat a large pot on high heat and add 2 tablespoons of oil
7. Add the carrots and cook for 30 seconds to a minute, stirring occasionally
8. Add the chilies, garlic and onion, and cook for 2 minutes, regularly stirring
9. Add the black peppercorns, allspice, and bay leaves and cook for another minute
10. Add 250 ml of water, 250 ml of white distilled vinegar, and half a tablespoon of brown sugar and bring to a boil
11. Turn the heat down to low, put a lid on the pot, and simmer for 3 minutes
12. Remove the pot from heat, and let it cool for 15-20 minutes
13. Pour the pickling liquor over the vegetables in a 500 ml mason jar and put a lid on it
14. Let it sit for 24 hours, and it will last up to one month in the fridge.