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