spicy Mexican escabeche with fresh oregano in white bowl.

spicy Mexican escabeche

  • Author: Denise
  • Prep Time: 10 minutes
  • Cook Time: 1 hour (inactive)
  • Total Time: 1 hour 10 minutes
  • Yield: 3 cups 1x


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 


  1. In small bowl, mix the ¼ cup vinegar, 3 Tbsp. agave syrup and ¼ sea salt.
  2. In a medium bowl mix the thinly sliced carrots, jalapenos, onions, minced garlic and 1 Tbsp. minced oregano. Add the vinegar mixture.
  3. Allow to pickle for at least one hour.
  4. 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