Jalepeños are medium-sized compared to other types of peppers, measuring an average of 6 cm length. Jalepeños originated in Mexico, but are now produced worldwide. Flavourful, with a medium heat level, in Spain jalepeños are a popular addition to salsas, rice dishes and often served fried or pickled in escabeche in tapas bars.
Here we give you an easy recipe to make jalepeño peppers in escabeche at home.
500g fresh jalapeño chillies
2 medium size carrots
1 medium onion
2 cups distilled vinegar
1/2 cup olive oil (or 1/4 cup salad oil and 1/4 cup canola oil)
4 garlic cloves
1 teaspoon oregano, dried
1 bay leaf, dried
Salt and pepper to taste
Rinse the jalapeño peppers and pierce each one with a fork. Peel the carrots, and slice into 1/4-inch pieces. Peel the onion and cut it into 1/4-inch slivers vertically.
In a pan over high heat, combine the jalapeños, carrots, onion, vinegar, oil, garlic, oregano, and bay leaf with two cups of water. Bring to boil.
Reduce the heat and simmer the mixture until the carrots are crisp, this will take 5 to 8 minutes. Add the salt and pepper to taste.
Pour into glass jars, cover, and refrigerate at least 24 hours before eating.
Because they are pickled, your peppers will be good for months to come. However, if you see mould forming in the jar, you should discard them.