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Friday, May 17, 2013

Homemade Jalapeno Escabeche

Homemade Jalapeno Escabecha by Custom Taste
Since this recipe's "Food Foto" post got such a large audience I decided to post it earlier than planned. I am still allowing our escabeche to sit longer until trying it out but my father and his girlfriend tried it out and said it was great! They even said that the onions and carrots had a jalapeño kick to them. Perfect for us, since we LOVE spicy foods. So here is the recipe, not go make your own escabeche ASAP!




Shopping List
  • 1 LB Fresh Jalapeños
  • 4 Large Carrots
  • 1 Large Onion
  • 2 1/4 Cups Distilled Vinegar
  • 2 Cups Water
  • 3 TBSP Granulated Sugar
  • 2 TBSP Salt
  • 1 TBSP Whole Coriander Seed

Hardware
Cutting Board
Cutting Knife
Measuring Cup, TBSP, and TSP
Stir Spoon
Large Glass Jar w/ Lid

Time 1 week or longer
Prep 15 Minutes
Cook 0 Minutes
Yield 15 Servings
Time To Get Pickling!!!
Homemade Jalapeno Escabecha by Custom TasteSlice up your carrots, onions, and jalapeños
Layer them into the jar starting with jalapenos followed by onions and top with the carrots
Pour the salt, sugar and coriander seed on top of all the veggies
Now for the liquids. Depending on how big your jar is as well as how "pickly" you would like your escabeche, you can either do equal parts vinegar and water or add more vinegar or more water.
Once all of your ingredients are in the jar give it a good stir until all the solids (besides the corriander seed) are dissolved
Cap the jar and put into a dry and cool place for at least 1 week before eating

Homemade Jalapeno Escabecha by Custom TasteServing
1/4 cup serving size. Eat as is or add to any dish you want to spice up

Storing and Reheating
Store in jar in a cool and dry place for at least 6 months

Nutritional Information
Calories 27
Fat 0g
Carbs 5g
Protein 2g

Cost Information
Recipe Cost:$1.53
Cost Per Serving:$0.10

Tricks
-The longer you let the escabeche sit the better it will get



          






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