Chiles en Vinagre -Escabeche Receta-Paso a Paso

jalapeño peppers

🥗Healthier: banana peppers

💰Cheaper: serrano peppers

Banana peppers are milder and often less expensive.

vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: white vinegar

White vinegar is a cost-effective substitute.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is a more affordable option.

carrots

🥗Healthier: zucchini

💰Cheaper: cabbage

Cabbage is often less expensive and adds crunch.

Welcome viewers and introduce the recipe for chiles en vinagre.

Mention that the exact ingredient quantities will be provided in the video description.

Prepare jalapeño peppers by slicing them into rings or strips, or leaving them whole.

Peel and julienne the carrots.

Prepare green beans (ejotes) as desired.

Introduce additional peppers for color, including Fresno peppers and guero peppers, which are mild.

Prepare white onion and Mexican onions by cutting them in half for flavor and color.

In a pot, bring water to a boil and add the carrots first, cooking them carefully without adding salt yet.

In another pot, heat some olive oil infused with herbs.

Once the oil is hot, sauté the onions and jalapeño peppers, adding salt to taste.

Cook until the onions are translucent and the peppers change color to a lighter green.

Remove the cooked carrots from the boiling water and place them in cold water to stop the cooking process.

Next, cook the green beans in the same boiling water until tender, then cool them in cold water as well.

Cook broccoli and cauliflower in the same pot, checking frequently to avoid overcooking.

Once the broccoli changes color to a vibrant green, remove it from the heat and cool it in cold water.

Return to the sautéed onions and peppers, and add the garlic, whole cloves, bay leaves, and oregano.

Once everything is fragrant and cooked, turn off the heat and wait for the other vegetables to finish cooking.

Combine all the cooked vegetables in the pot with the sautéed mixture.

Add apple cider vinegar, chicken bouillon, and water to the pot, adjusting the amount of water based on the acidity of the vinegar.

Add a teaspoon of sugar to balance the acidity of the vinegar.

Let the mixture simmer for about 3 minutes, ensuring it reaches a boil.

Taste and adjust seasoning with more water or vinegar as needed, ensuring all vegetables are submerged.

Finish the recipe and suggest serving it with various dishes or using it in curtido for pupusas.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary