Best Serranos En Escabeche Recipes

Chiles en Vinagre-Escabeche image

Provided by Sonia

Categories Snack

Time 35m

Number Of Ingredients 10

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!

Chiles Serranos en Escabeche image

Provided by Food Network

Categories side-dish

Yield 6 pints

Number Of Ingredients 11

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

Steps:

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