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Chile Pequín en Escabeche – Pickled Pequíns

Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Author Vianney Rodriguez

Ingredients

  • 1 cup Chile pequíns with stems
  • ½ carrot sliced optional
  • 1 cup White vinegar
  • 3 whole black peppercorns
  • Pinch of comino
  • Pinch of salt
  • 1 laurel leaf mexican bay leaf, if not available use what you have

Instructions

  1. In a clean glass container or canning jar add chiles and carrot slices.
  2. In saucepan heat vinegar, peppercorns, comino, laurel leaf and salt over low heat until the vinegar reaches a low boil.
  3. Pour the vinegar over the chiles.
  4. Cover and allow to cool to room temperature.
  5. Place in fridge until ready or pickled, 2 days.
  6. Store in fridge.

Recipe Notes

you can also add onion, cauliflower or garlic to the mix.