Chiles en Escabeche
Puebla — Mother recipe · en it
A traditional Puebla dish, marinated chiles in a vegetable and vinegar sauce, crispy and delicious.
📷 PetrohsW — CC BY-SA 4.0 (Wikimedia Commons)
⏱️ 60 min prep + 10 min cottura · 4 porzioni · facile
Ingredients
- 4 red peppers
- 2 onions
- 2 carrots
- 1 zucchini
- 1 red onion
- 2 tablespoons of wine vinegar
- 1 tablespoon of apple cider vinegar
- 1 tablespoon of tomato sauce
- 1 tablespoon of olive oil
- 1 chili pepper
- Salt and pepper to taste
- 1 bay leaf
Method
- Clean the peppers, slice them into rounds and soak them in cold water for 30 minutes.
- Finely chop the onions, carrots, zucchini and red onion.
- In a pan, sauté the vegetables in a little olive oil.
- Add the chili pepper, wine vinegar, apple cider vinegar, tomato sauce, salt and pepper.
- While the vegetables cool down, marinate the peppers in this mixture for 2 hours.
- To serve, add the bay leaf.
- Sauté the peppers and serve cold or at room temperature.
The story
Chiles en escabeche is a Central American dish that has become particularly popular in Puebla cuisine, where it is prepared with red peppers and traditional seasonings.
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