Recipe courtesy of Mary Sue Milliken and Susan Feniger

Serranos en Escabeche

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  • Level: Easy
  • Yield: 6 pints
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1 1/2 pounds serrano or jalapeno chiles

3/4 cup olive oil

2 medium white onions, cut into 1/2-inch slices

3 medium carrots, cut into 1/2-inch slices

1 head of garlic, separated into cloves but not peeled

2 cups white wine vinegar

1/2 cup water

2 tablespoons salt

1 bay leaf

1/2 teaspoon dried oregano, crumbled

3 sprigs fresh marjoram, leaves only, finely chopped

3 sprigs fresh thyme, leaves only, finely chopped


  1. Wash the chiles, leaving the stems intact. Cut a very shallow cross in the tip of each so that the vinegar can penetrate. In a large deep skillet, preferably cast iron, heat the olive oil over high heat until it is smoking. Reduce the heat to medium and throw in the chiles, onions, carrots, an garlic. Saute for about 10 minutes, turning the vegetables over occasionally. Add the vinegar, water, salt, and all the herbs, reduce the heat o medium-low and simmer for 5 minutes more. Transfer the vegetables o a very clean crock or deep bowl and pour the vinegar mixture over them. Cool to room temperature, then cover tightly and refrigerate for up to 1 week. 

Cook’s Note

(If desired, sterilize 6 pint jars according to the manufacturers instructions, fill and seal them for longer keeping.)