🌶️✨ Crispy, tangy, spicy, and full of history!

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📜 A flavorful history:
Escabeche came to America during colonial times, brought by the Spanish, who themselves learned it from Arab cuisine. Initially used to preserve food without refrigeration, today it has earned a place as a beloved flavor booster!

In Mexico, pickled jalapeños with carrots and onions are a grandma’s treasure found in fondas, taquerías, and traditional homes. Many say: “The taste of home begins with a jar of pickled chiles tucked in the fridge!” 😅🇲🇽

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🌶️ Ingredients:
🫙 1 cup white vinegar
💧 1 cup water
🍃 2 bay leaves
🌶️ 10 fresh jalapeños
🥕 2 carrots, sliced
🧅 1 large onion, sliced
🧄 3 garlic cloves, peeled
🌿 1 tablespoon dried oregano
⚫ 1 teaspoon whole black peppercorns
🧂 1 teaspoon salt
🍬 ½ teaspoon sugar
🛢️ 2 tablespoons vegetable oil

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👩‍🍳 Step-by-step with love:

1️⃣ Prep the veggies:
Wash the jalapeños and make small cuts or pierce them with a fork to allow the vinegar to penetrate and mellow the heat. Thinly slice the carrots and onions.

2️⃣ Sauté for aroma:
Heat oil in a large skillet over medium heat. Add jalapeños and sauté for 3-4 minutes until slightly blistered and fragrant. Add carrots, onions, and garlic, and cook for another 5 minutes, stirring gently.

3️⃣ Add the magical spices:
Mix in bay leaves, dried oregano, whole peppercorns, salt, and a pinch of sugar (to balance the vinegar’s sharpness). Stir with a happy heart 🌈.

4️⃣ Simmer in vinegar:
Pour in the vinegar and water. When it starts boiling, lower the heat and simmer for 10-15 minutes until the veggies are tender yet still crisp. The aroma will be irresistible! 🧄🌶️🧅

5️⃣ Bottle with care:
Remove from heat and let cool slightly. Transfer everything into a sterilized glass jar, covering with the pickling liquid.

6️⃣ Patience is key:
Seal the jar and refrigerate. Let it rest for 2-3 days to allow the flavors to fully bloom. They’ll last for weeks — although they usually disappear much sooner! 😂

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🧾 Nutritional Information (per 100g):

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🤭 Spicy anecdote:
Once, I brought these pickled chiles to a party. A friend, feeling brave, said, "I can handle any spice!" 😏 He took a huge bite of a whole jalapeño... and seconds later, he was fanning his mouth desperately and begging for milk. Since then, we call them “the humbling chiles”! 😆🔥

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💡 Extra tips:

• Add cauliflower, zucchini, or baby potatoes for a richer escabeche.

• Want it hotter? Toss in serrano or árbol chiles.

• Perfect alongside tacos, sandwiches, grilled meats, eggs… or simply eaten straight from the jar!