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Chiles en Escabeche (pickled chiles)
This is a great way to preserve your chiles. They make a perfect addition to tacos and other Mexican food but are also great chopped and added to tuna or egg salad or as a garnish for a Bloody Mary!
Fresh chiles (fleshy types with thin skins like jalapeno, serrano, and güeros/yellow hots are better than long chiles with thinner walls)
Vinegar, cider or distilled
Extras: Carrot Onion Garlic Mexican oregano
Cut slices of onion, garlic and carrot. Chiles can be left whole with stems, or seeded and sliced. Mix vinegar and water in equal parts, making enough to easily cover chiles. Put solution in a non-reactive pot with 1 teaspoon salt for each cup of solution. Bring this brine to a boil and cook veggies for 1 to 3 minutes (more time for whole chiles, less for sliced). Do not let chiles get soft! Remove from heat and let cool. Put in jars, making sure the chiles stay submerged in brine, and refrigerate. They will keep up to a year.
Submitted by Amy Valdes Schwemm, Tucson CSA