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Escabeche (Jalapeño’s with Carrots ñ Onions
posted in side dishes [more from this topic] by Hj on Friday, March 18th 2011 at 4:41 PM.
2 lbs. carrots sliced at an angle U choose thickness
2 onions medium sliced U choose thickness
2) No. 10 can jalapeño‘s with juice
Boil clean peel carrots to boil- about 10 minutes –large pot. Want these to be not too hard or too soft-remove from heat- add sliced onions right into same pot of water with carrots- let stand 5 minutes. Drain carrots ñ onions.
Add Jalapeño’s with juice toss together ñ juice from jalapeño can.
Notes~ Many versions of this spicy snack packed in a spicy brine (excabeche - pickled vegetables. Use as a sauce –side dish- on sandwiches –salads or just out of the container.
Any one have another verison on how to make these?
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1 comment
Friday, April 1st, 2011, 9:29 pm
Hj says:
Pickled Onions ñ Jalapeños Easy
Wonderful topping for tacos or along side a main dish. They are tangy ñ spicy with a hint of sweetness from the onions.
1 tablespoon oil
5 onions peeled sliced
3 jalapenos seeded sliced
1 teaspoon sugar
1/4 cup lemon juice
2 cups vinegar
1 tablespoon salt
1 cup water
Large pan heat oil ñ saute onions- jalapeño’s n sugar 3-5 minutes or till onions are a little translucent ñ slightly wilted. Add in vinegar water ñ salt - bring to slow simmer. Remove from heat - move onions ñ jalapeño’s into a covered dish –chill overnight.
When serving – bring to room temperature - use a slotted spoon to put some onions ñ jalapenos in a serving bowl.
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or this one
Pickled Carrots Onions Garlic ñ Jalapeño’s
2 T. olive oil
5 garlic cloves peeled diced fine
2 lbs. large carrots peeled sliced into ¼†thick pieces
2 to 3 jalapeño’s seeded diced fine
1 onion medium ñ slice same as carrots
1½ c. vinegar
1½ c. water
10 bay leaves whole
8 peppercorns
1 tsp. salt
6 oz. pickled jalapeño s
Large pot heat oil ñ sauté garlic - ñ add carrots –sauté 2-3 minutes. Stir so they do not burn. Use small skillet heat ñ touch of oil –add onion ñ jalapeño ‘s stir about 2 minutes not very high heat. Carefully add in vinegar- peppercorns- salt ñ bay leaves- simmer 5 minutes to CARROT ñ ONIONs –stir - add water with jalapeño’s - bring to simmer again another 10 minutes.
Cool completely- with slotted spoon place carrots – in jars alternating onions ñ jalapeño ñ when jars full add some cooking liquid into covered container chill overnight ñ jars* if canning.
Store carrots in liquid - use a slotted spoon to serve. May leave bay leaves in liquid to add to flavor. Always remove bay leaves before serving carrots.
Note~ double recipe ñ can them in jars with seals make about 10 pints.
Can drain carrots ñ garlic from boiling water ñ make sure U reserve the liquid ñ mix carrots –garlic-onions ñ jalapeño’s all in a bowl first ñ mix them together with the bay leaves before canning ñ than add reserved liquid almost to top of jars. What ever is easier for U.
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