Jalapeno En Escabeche

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Aug. 23, 2010


Fresh jalapeno 1 Pound
Carrots 6 Ounce (2 Carrots)
Onion 6 Ounce (1 Onion)
Distilled vinegar 2 Cup (32 tbs)
Salad oil/1/4 cup each salad oil and olive oil 1/2 Cup (8 tbs)
Garlic 4 Clove (20 gm) , peeled
Dried oregano 1 Teaspoon , crumbled
Bay leaf 1 , dried
Salt To Taste
Pepper To Taste


1. Rinse jalapenos and pierce each with a fork. Peel carrots and cut crosswise into 1/4-inch slices. Peel onion and cut vertically into 1/4-inch slivers.

2. In a 3- to 4-quart pan over high heat, combine jalapenos, carrots, onion, 2 cups water, vinegar, oil, garlic, oregano, and bay leaf. Bring to a boil.

3. Reduce heat and simmer just until carrots are tender-crisp when pierced, 5 to 8 minutes. Add salt and pepper to taste.

4. Pour into jars, cover, and refrigerate at least 1 day.

Recipe Summary

Nutrition Facts

Serving size Complete recipe

Calories 1397Calories from Fat 1022

 % Daily Value*

Total Fat 116 g178.5%

Saturated Fat 5 g25%

Trans Fat 0 g


Sodium 539 mg22.46%

Total Carbohydrates 71 g23.7%

Dietary Fiber 23 g92%

Sugars 31 g

Protein 12 g24%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet