I’ve tried a lot of delicious food during my travels throughout Central America, but one of my favorite foods isn’t really a dish at all–it’s a condiment that’s ubiquitous and delicious with just about anything.
I’m talking about pickled carrots and jalapeños, also known as escabeche, and it’s as easy as it is delicious. And you probably already have most, if not all, of the main ingredients at home: vinegar, carrots, jalapeños, onion, garlic, and some spices. The recipe below isn’t very spicy; if you want to add some heat, keep the jalapeño seeds to add to the brine.
I like to put my escabeche on rice bowls, inside burritos, or as a topping breakfast tacos, as shown in these photos. I hope you love them as much as I do!
Mexican Pickled Carrots and Jalapeños (Escabeche)
- 1 1/2 cups white wine vinegar
- 1 1/2 cups water
- 4-5 cloves garlic, sliced thinly
- 4 bay leaves
- 15 black peppercorns
- 1 teaspoon dried chipotle chile flakes
- 2 teaspoons oregano
- 3/4 teaspoon sea salt
- 1 lb carrots, peeled and cut on the diagonal into 1/4
- 1 small onion, sliced thinly into half moons
- 2 jalapeños, seeds discarded and cut into 1/4
1. In a large pot, bring vinegar, water, garlic, bay leaves, peppercorns, chile flakes, oregano, and salt to a boil. Add carrots, onion and jalapeños and lower to a simmer. Cook on low for 15 minutes.
2. When mixture is cool enough to handle, remove bay leaves, transfer to a large mason jar, and store in the refrigerator. The pickles will be ready after 1-2 days and will keep in the fridge for about a week.
Also by Molly: Cauliflower Rice Vegan Paella
Related: Pickled Cherry Tomatoes
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Photos: Molly Lansdowne