Escabeche heavy on the carrots (because I had a lot of carrots)
In better California burrito places you always find a container of escabeche alongside the various salsas. Jalapeños and other vegetables (carrots, onions, maybe some cauliflower) are sweated in a bit of oil then simmered with spices and vinegar. I started with this recipe, which in turn credits Diana Kennedy, but made extensive modifications. Proportions are extremely variable and should be guided by what’s on hand, though you always need a few peppers for the heat. Makes 2 quarts.
Ingredients:
2 lbs carrots, peeled and sliced into 1/4 inch disks
3 large jalapeños, stems removed, cut lengthwise into sixths, pith and some seeds removed
2 large white onions, peeled and cut into rings
1 head of garlic (approximately 12 cloves), peeled
Cauliflower florets (optional)
1/3 olive oil or vegetable oil
2-4 bay leaves
1 t dried oregano
1/4 t dried thyme
1 T sugar
1 T Kosher salt
2 c cider vinegar
2 c water
Method: Heat the oil to medium heat in a large sauté pan. Add vegetables and sautée gently until onions are just starting to wilt, about 10 minutes. Add spices and liquid and bring to a simmer; turn off heat. Pickles are done when the jalapeños have turned from a bright to a dull green. Serve with Mexican entrées. Lasts several weeks in the refrigerator, or can using your preferred method.
You have oregano listed twice in the ingredients list. I’m guessing that one of those two instances should be marjoram?
Thanks for the catch! Actually, we had tried to simplify the recipe by just changing the oregano amount to 1 t instead of fussing with oregano plus marjoram. Now corrected. 1 t dried oregano is a pretty big hit of flavor, but you could certainly sub marjoram for part of that 1 t if you like.