During a trip to Tulum, Mexico we had a chance to enjoy an excellent escabeche at a great little restaurant called Don Cafetos.
Most escabeches are little more than pickled peppers and maybe a carrot or two. Don Cafetos’ escabeche was a meal unto itself – onions, carrots, peppers, garlic, green beans, potatoes…
This is my attempt to duplicate this recipe using our recent jalapeño crop. It makes a tasty appetizer with tortilla chips, or great as a side with almost any barbecued meat. Continue reading “Pickled Jalapeños (Escabeche)”