Chiles en vinagre, or escabeche, is one of the most common ways to add another layer of flavor and a little heat to Mexican food.
These pickled jalapeños are a great addition to tacos, tortas, eggs, and beyond.
Ingredients
4 jalapeños - quartered lengthwise
1/4 cup onion - sliced
1 carrot - sliced crosswise
2 bay leaf leaves
1 garlic clove
1 cup water
1/3 cup apple cider vinegar
salt
pepper
Cook the onion in oil with a pinch of salt until it becomes translucent.
Add the carrot, jalapeños, and garlic. Cook it until the jalapeños start changing their color from bright green to deep green.
Add the bay leaves, a pinch of salt, pepper, water, and vinegar, and cook for 10 minutes.
Cool down and enjoy!
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