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Escabeche... When my Mom would open a can of jalapenos in escabeche, we would always fight over who would get the carrots because there were only a few per can. Now, you can make a whole jar filled with just spicy carrots!
10 carrots, peeled, cut into matchsticks
1 medium white onion, sliced
2 jalapenos, sliced (removing seeds is optional)
2 habaneros, sliced
2 chile de arbol, torn into pieces
2 cloves garlic, sliced
3 bay leaves
1 tablespoon whole peppercorns
1 cup white vinegar
1. In a large saucepan, heat the the vinegar on medium/low heat, add about 2 tablespoons salt and 1 tablespoon of sugar.
2. Once the sugar and salt have dissolved, add the peppercorns, bay leaves and onions, stir well, cook for 2 minutes; add the carrots, habanero, jalapeno and chile de arbol. Taste for salt. Remove from heat and let steep for 10 minutes.
3. Transfer the escabeche to a glass mason jar and refrigerate for a few hours. It will keep in the refrigerator for 2 weeks!
Other recipes by Sonia:
Mexican Red Rice
Annatto-Citrus Marinated Chicken
Chile Relleno with Serrano Shrimp
Crab Cakes with Habanero Slaw
Cheesy Chorizo Bread
Flank Steak Tacos
Frijoles Borrachos con Chorizo
Buffalo Chicken Flautas
Chile Garlic Shrimp Kabobs
Chicken Enchilada Soup with Chayotes
Dulce de Leche and Chocolate Chip Chimichangas
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