Chiles Serranos en Escabeche

6 pints
  • 1 1/2 pounds Serrano chiles
  • 3/4 cup olive oil
  • 2 medium white onions, thickly sliced
  • 3 medium carrots, peeled and thickly sliced
  • 1 head garlic, cloves separated but not peeled
  • 3 cups mild white vinegar
  • 2 tablespoons sea salt
  • 1 bay leaf
  • 2 teaspoons dried oregano
  • 3 sprigs fresh marjoram
  • 3 sprigs fresh thyme
  • Wash the chiles, leaving the stems intact. Cut a cross in the tip of each chile so the vinegar can penetrate.

  • In a large heavy skillet, over a medium-high heat, heat the olive oil until it smokes. Reduce the heat to medium and add the onions, chiles, carrots, and garlic. Cook for about 10 minutes, stirring from time to time. Add the vinegar, salt, bay leaves, oregano, marjoram, and thyme. Bring to a boil. Reduce the heat and simmer for 5 minutes longer.

  • Pack 6 sterilized pint jars with the chile mixture, top with the vinegar, and seal. Process according to USDA guidelines.

Note: Properly-handled sterilized equipment will keep canned foods in good condition for 1 year. Making sure hands, equipment and surfaces in your canning area are clean is the first step in canning.


Jars should be made from glass and free of any chips or cracks. Preserving or canning jars are topped with glass, plastic or metal lids, which have a rubber-like seal. Two-piece metal lids are most common.

To prepare jars before filling: Wash jars with hot, soapy water, rinse them well and arrange them open-side up, without touching, on a tray. To sterilize jars: Boil jars in a large saucepan, covered with water, for 10 minutes. Jars have to be sterilized only if the jams, jellies, preserves or pickles will be processed for less than 10 minutes in a boiling water bath or pressure canner. Follow manufacturer's instructions for cleaning and prepping lids and bands.

Use tongs or jar lifters to remove hot sterilized jars from the boiling water. Be sure the tongs are sterilized too: Dip the tong ends in boiling water for a few minutes before using them.

All items used in the process of making jams, jellies, preserves and pickles must be clean, including any towels, and especially your hands.

After the jars are prepared, you can preserve the food. It is important to follow any canning and processing instructions included in the recipe and refer to USDA guidelines about the sterilization of canned products. Information on canning can be found at the National Center for Home Food Preservation's website:

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