Alfredo Garcia

Pickled jalapeños, carrots, onion & jicama to brighten up any dish. 

Pickled Jalapeños (Jalapeños en Escabeche)

To a large skillet, add the oil on medium heat, once hot, add the jalapeños, carrots, onion, cook for 4-5 minutes.

Add the garlic, bay leaves, oregano, black pepper, cloves, salt, cook for 3-4 minutes.

Add the vinegar, water, jicama & bring to a boil, once boiling, turn off the heat, add the lime juice and mix.

Let cool then separate the jalapeños into mason jars or any other large container. Refrigerate for at least 6-8 hours before serving.

The jalapeños will keep in the fridge for about 2 months.