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Chiles Jalapenos en Escabeche (Pickled Chiles Jalapenos)
By Chef Diana Kennedy

Chiles Jalapenos en Escabeche (Pickled Chiles Jalapenos)


1 pound Jalapeno Pepper
1/3 cup Vegetable Oil
2 medium White Boiler Onions thickly sliced
2 medium Organic Carrots trimmed scrapped and thinly sliced
1 small head Organic Garlic cut across horizontally left unpeeled
3 1/2 cups Vinegar
2 tablespoons Sea Salt
2 Bay Leaves use Mexican Bay Leaves if possible
1/2 teaspoon Oregano use Mexican Dried Oregano if possible
4 sprigs Thyme or 1/4 teaspoon Dried Thyme
4 sprigs Marjoram or 1/4 teaspoon Dried Marjoram
1 tablespoon Sugar


Have ready sterilized jars and lids.

Rinse and dry the pepper.

Leaving the stems intact, cut each pepper lengthwise into six strips; for appearance sake, and a little less heat, you may remove seeds and veins but it is not necessary.

Heat the oil in a deep skillet and add the peppers, onions, carrots, and garlic and fry over medium heat for about 10 minutes, stirring from time to time to ensure even cooking – the peppers will become a dull, green color.

Add the vinegar, salt, herbs, and sugar and bring to a boil.

Lower the heat and cook for about 10 minutes.

Test for seasoning. The liquid should just cover the peppers.

Pack the mixture into hot, sterilized jars and set aside to cool. Store in the refrigerator.


These chiles are an indispensable part of any Mexican meal, except for the southern areas of the country which have their own regional condiments.