Mexican
Chiles Jalapenos en Escabeche (Pickled Jalapenos and Carrots)
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Chiles Jalapenos en Escabeche (Pickled Jalapenos and Carrots) is Mexican home cooking, eaten at lunch and dinner. On the plate it is the condiment. Below is what usually sits beside it, what it does and does not contain, and what else to cook once you have made it.
Ingredients
The quantities follow this count.
How to cook it
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Slice the jalapenos into rounds and the carrot into thin coins, and slice the onion.
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Heat the oil in a saucepan and fry the garlic, carrot, and onion for 3 minutes.
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Add the jalapenos and cook 2 minutes more.
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Pour in the vinegar and salt, bring to a simmer, and cook 5 minutes until the vegetables soften slightly but keep their crunch.
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Cool and store in a jar in the fridge. The jar that lives in every fridge.
Watch how to cook Chiles Jalapenos en Escabeche (Pickled Jalapenos and Carrots)
Someone making it start to finish, so you can see what the steps look like.
Serve it with
A Mexican dinner is a plate rather than a single dish. These are the courses that normally sit beside Chiles Jalapenos en Escabeche (Pickled Jalapenos and Carrots), read from the same composition Dinejot builds a real meal from.
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The dish at the centre
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The protein alongside
Safe at your table
Dinejot tracks ten allergens and tags every one of them by hand. Chiles Jalapenos en Escabeche (Pickled Jalapenos and Carrots) carries none of them. That is a checked answer rather than an ingredient list nobody read.
| Allergen | In this dish |
|---|---|
| Peanuts | No |
| Tree nuts | No |
| Dairy | No |
| Gluten | No |
| Shellfish | No |
| Eggs | No |
| Soy | No |
| Fish | No |
| Sesame | No |
| Coconut | No |
These tags are set by a person rather than inferred from an ingredient list, and they describe the recipe as written here. Read the labels on whatever you actually buy.
What it brings to the plate
Estimated, per serving
- Calories
- 60 kcal
- Protein
- 1 g
- Carbs
- 6 g
- Fat
- 4 g
- Fiber
- 2 g
- Sugar
- 3 g
- Sodium
- 170 mg
- Saturated fat
- 1 g
Estimated values. Actual nutrition varies with ingredients, brands, and how you cook.
When to cook it
Chiles Jalapenos en Escabeche (Pickled Jalapenos and Carrots) takes about 20 minutes from a cold stove to the table, and the cooking itself is easy going. It is eaten at lunch and dinner. Nothing in the calendar rules it out, so it is a year round dish.
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Cook this with your whole family
Dinejot plans breakfast, lunch and dinner as whole plates, built around the cooking you call home and filtered for the allergies at your table.
Meal suggestions support your goals. They are not medical advice. Please ask your doctor about your family's health needs.