Spicy Mexican escabeche mix
Make spicy Mexican escabeche – pickled carrots, onions, garlic & jalapenos one time and it will start appearing in your fridge on a regular basis. This simple, spicy, quick pickle mixture is versatile and delicious. Believe me, you’ll find a multitude of uses for this flavorful, oil-free condiment.
What is escabeche?
Turns out, there are many definitions of escabeche throughout the Mediterranean and South American regions ranging from exclusively meat-based to fully plant based. For example, my blend of pickled carrots, jalapenos, onions and garlic is Mexican-inspired. The common thread running through the broad meaning and variations of escabeche is marinating in an acidic base.
What is quick pickling?
Quick pickling, also known as refrigerator pickling the process of adding an acid, usually vinegar to vegetables. Common additions include salt, herbs and a sweetener. In the case of our pickled carrots & jalapenos, we’ll be adding rice vinegar, agave syrup and a pinch of salt. You’ll be in the land of delicious pickles in an hour.
Variations on a theme
Although I run to a spicy Mexican escabeche mix of carrtos, jalapenos and white onion, there are multiple options you can consider. Escabeche is a great place for some leftover cauliflower or radishes to land. If you want a super crisp version, consider omitting the onions at going for hard vegetables that won’t go so soft. One final note on that. While I love pickled red onions, stick to the white for Escabeche. Red onions are such showoffs that your entire dish will take on a red hue if they enter the scene.
I made it, now what?
Spicy Mexican escabeche can ramp up a variety of dishes. Think burgers or wraps. Mix it with pasta, toss on a can of chickpeas and you have a quick pasta salad. Pile it on with refried black beans slathered on a tortilla, pop it in the oven and you are in quesadilla heaven. Try this as another topping with flatbread and hummus. Create a dressing by mixing a bit of mild mustard with the pickling juice. Anything is possible.
Having a few versatile at-the-ready dishes is one strategy for keeping on track toward your health goals. I find that having special ingredients (especially colorful ones) in the front of the fridge inspires me. I see that pretty dish and think about what I’m going to make with it. If I indulge myself there, I’m left feeling healthier and lighter. It’s far more rewarding than a momentary lapse that might haunt me later. Make the choices easy. Stack the deck (and your fridge) in your favor. Peace.Print
Spicy Mexican escacbeche – pickled carrots, jalapenos and onions – the perfect spicy, versatile, delicious, oil-free compliment.
- 5 carrots, sliced thin
- 1 -2 jalapenos, sliced thin (the amount depends on the level of heat you want)
- 1/2 white onion, thinly sliced
- 1 Tbsp. fresh oregano, minced
- 1 clove garlic, minced
- 1/4 cup rice vinegar
- 3 tbsp agave syrup or other liquid sweetener
- 1/4 tsp salt
- In small bowl, mix the ¼ cup vinegar, 3 Tbsp. agave syrup and ¼ sea salt.
- In a medium bowl mix the thinly sliced carrots, jalapenos, onions, minced garlic and 1 Tbsp. minced oregano. Add the vinegar mixture.
- Allow to pickle for at least one hour.
- Set aside and use as a spicy condiment or store in a sealed container in the refrigerator for up to one week.
- If you want to create a milder version, consider replacing the jalapeno with red or green pepper. You can also substitute the jalapeno for a red chili depending on what you have available.
- This recipe calls for rice vinegar, but you can use any light vinegar such as white wine vinegar, champagne vinegar. White balsamic will yield a sweet pickle with less of a sour taste.
- Use white or yellow onions for this recipe. The color of red onions will take over the entire dish.
- Category: Dressings & Condiments
- Method: Pickling
- Cuisine: Mexican
Keywords: spicy Mexican escabeche