Jalapeños are a staple of Mexican cooking.
The pungent, firm green pepper with medium heat is a common sight when fresh in Mexican kitchens and gardens, as well as pickled or preserved on pantry shelves. The technique of pickling “en escabeche,” however, comes from Spain. Pickling en escabeche (versus a more common “quick pickle”) involves cooking the pickling liquid before adding it to vegetables, for a more balanced, spice-forward flavor and delicate brine. This technique likely came to Spain during the Moorish conquest of the Middle Ages—the name hearkens back to an Arab dish cooked in a sweet-and-sour vinegar sauce.