Best Chiles Serranos En Escabeche Recipes

CHILES EN VINAGRE-ESCABECHE

Chiles en Vinagre-Escabeche image

This easy method of pickling chile peppers and vegetables is my go to method! Easy, no fuss and always tasty!

Provided by Sonia

Categories Snack

Time 35m

Number Of Ingredients 10

Ingredients

2-3 tablespoons of grapeseed oil
4 large carrots
18-20 serranos
1 medium white onion
1-2 cloves of garlic (smashed)
2 bay leaves
1 teaspoon oregano
2 cups white vinegar
1 1/2 cups water
Salt to taste

Steps:

Heat the oil in a pot. Add the carrots and saute for 3 minutes. Add the chiles and saute for 5-7 minutes or until the chiles begin to soften and turn color.
Add in the onions and garlic. Stir well to combine and let cook for a few minutes.
While you wait, mix the vinegar and water together. Season to taste with salt. Make sure you season well. If you like, you could add a little sugar, but I did not this time.
Mix in the bay leaves and oregano. After a few minutes, pour in the liquid part. Bring up to a light boil and cook for 7-10 minutes. Remove from heat, cover and let sit at room temperature overnight. Store cooled chiles in a glass container with a tight lid in your refrigerator. They will last for at least a month!

MEXICAN PICKLED PEPPERS

Mexican Pickled Peppers image

Tangy and spicy Mexican style pickled serrano peppers (chiles en vinagre, chiles en escabeche) with white onion, carrots, and garlic. An easy to make no-cook pickle recipe.

Provided by Douglas Cullen

Categories Condiment

Number Of Ingredients 11

Ingredients

10 serrano peppers
2 carrots
½ white onion
12 ounces apple cider vinegar
8 cloves garlic
2 tbsp oil
1 tbsp salt
1 tbsp sugar
1 tbsp cumin seed ((comino))
1 tbsp dried oregano
1 tbsp whole black peppercorns

Steps:

Cut the stems off the chiles then slice the chiles in quarters lengthwise. Leave the seeds and veins.
Chop the onion into 1/2" pieces.
Cut the carrot into 1/4" rounds.
Coarsely chop the garlic.
Layer the vegetables and the spices in the canning jar.
Cover the vegetables completely with apple cider vinegar. Put the lid on the jar.
Place the jar in the refrigerator. Every three days give the jar a gentle shake to ensure that the vegetables cure evenly.

Nutrition Facts : Calories 46 kcal, Carbohydrate 5 g, Protein 1 g, Fat 3 g, SaturatedFat 1 g, Sodium 592 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving

CHILES ANCHOS EN ESCABECHE CON GUACAMOLE

Chiles Anchos en Escabeche con Guacamole image

Provided by Food Network

Categories main-dish

Yield 4 to 8 servings

Number Of Ingredients 21

Ingredients

4 medium size, dried ancho chiles
1 1/2 cups white vinegar
1 1/2 cups red wine vinegar
1 cup water
1 cone (6 1/2 ounces) piloncillo or 1 cup brown sugar
1/3 cup olive oil
1 teaspoon sea salt
6 garlic cloves, cut into strips
2 medium white onions, peeled and thinly sliced
5 bay leaves
10 sprigs thyme
1 tablespoon black peppercorns
1 tablespoon whole allspice
Avocado Filling, recipe follows
45 avocados, peeled and finely chopped
1 small white onion, peeled and finely chopped
1/4 cup cilantro, finely chopped
3 small serrano chiles or 1 small jalapeno chile, finely chopped
Juice of 2 limes
Sea salt, to taste
Freshly ground black pepper, to taste

Steps:

Wash the chiles in warm water, carefully slit them open on one side, and remove the seeds and veins.
Bring the white vinegar, red vinegar, and water to a boil in a large saucepan. Add the piloncillo, oil, and salt. Heat until the piloncillo melts. Add the garlic, onions, bay leaves, thyme, peppercorns and allspice. Cook about 8 minutes. Remove from the heat. Add the chiles. Place all of the Chiles Anchos en Escabeche in a covered container and marinate one day at room temperature. They will hold, refrigerated, at least 1 week.
Prepare the Avocado Filling just before serving.
Drain the chiles and stuff with the Avocado Filling. Arrange on a serving platter and drench with the marinade. Decorate with the onion and garlic drained from the marinade. (The chiles may be sliced in half lengthwise and stuffed, for smaller portions.)
Mash the avocados with a fork and stir in the onions, cilantro, chiles, and lime juice. Season to taste with salt and pepper.

SERRANOS EN ESCABECHE

Serranos en Escabeche image

Provided by Food Network

Yield 6 pints

Number Of Ingredients 12

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

Steps:

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