Xilli Jalapeños en Escabeche $18.95

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.

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These jalapeños are great additions to rice-and-bean dishes, salads, tacos or burritos or sandwiches. Swap them for the sweet pickled peppers and Dijon mustard in our Lentil Salad with Arugula and Pickled Sweet Peppers; try fresh herbs like cilantro instead of arugula, and use some of the vinegary-oil from the jar to dress the lentils. Use these in any recipe that calls for pickled jalapeños, like our Arugula and Avocado Salad with Jalapeño Vinaigrette or Fish Tacos with Lime-Pickled Jalapeños. Try them as a condiment for our Uruguayan Grilled Steak Sandwiches (Chivito).

Kitchen Notes

Refrigerate after opening.

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