03 April 2010

Aunt Judy's Famous Escabeche (Mexican Pickled Peppers)

All the vegetable ingredients except the onions were from my garden for this recipe!  

In Southern California and Mexico, there are lots of small take-away places where you can get little soft tacos with with grilled chicken, beef or pork and other healthy Mexican food.  There is always fresh salsa in a variety of styles and heat levels, cilantro (coriander) and at least one spicy pickle - escabeche (pronounced es-kah-BEE-chay).  My aunt Judy has lived in Mexico for 20 years and this is her famous recipe!  The chicken bouillon (she uses Knorr), her secret ingredient, makes a very rich and delicious brine.  You can make it without the bouillon and it's still very yummy.  Some people add cauliflower, I prefer all carrots.  Try it a few different ways and see what you like!  Try it on sandwiches and as a condiment whenever you feel like something spicy!  It gets better if it sits for a couple of weeks but mine doesn't last that long.

Escabeche - Pickled Peppers

1 c. cider vinegar
3 c. water
2 tbs. coarse salt
1 tsp. dried Dill weed
2 tsp. dried oregano
1 chicken bouillon cube (Aunt Judy’s secret ingredient)

3 large cloves garlic sliced thin
2 onions sliced thin
500 gm of jalapeño peppers, whole (with stems) or sliced. (It will be spicier if sliced.)
2 carrots sliced thin
Can add ¾ cup cauliflour in small pieces also.  

Mix water, vinegar, salt, dill, oregano and bouillon cube together in a large pot. Bring to a boil.  Drop in onions and garlic.  When it comes to a boil again, add peppers, carrots and cauliflower. Boil until peppers change colour slightly (about 15 minutes). Pack in jars and cover with juice and seal. Don’t worry about sealing if they are kept in the fridge.  They don’t last long!  

Happy Cooking. ....... from Aunt Judy

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