Tropical Escabeche

Try this easy marinade made with pickled veggies to accompany your favorite meat.

  • Servings 1
  • 30 mins.
  • Easy

Recipe

Ingredients

  • 2 medium Carrots, peeled, greens removed, cut into 1/2-inch-thick spears 
  • Kosher salt
  • 2 tbsp. Olive Oil
  • 2 Garlic cloves, thinly sliced 
  • 1/2 orange Bell Pepper, thinly sliced
  • 1/2 yellow Bell Pepper, thinly sliced
  • 1/2 white Onion, thinly sliced
  • 2 sprigs Rosemary
  • 2 sprigs Thyme
  • 14 oz. Green Papaya, peeled, cut into 1/2-inch-thick spears 
  • 2 Jalapeños, cut into 1/2 inch thick spears
  • 1/2 cup Apple Cider Vinegar
  • Freshly ground Black Pepper 

Directions

  1. Scrub the carrots well, removing any dirt or tough skin. Place the cleaned carrots in a large pot of salted water until bright orange, about 2 minutes; drain and run under cold water until cool. 
  2. Heat oil in a large skillet over medium heat. Add garlic and cook, stirring, until fragrant, about 2 minutes. Add bell peppers, onion, and herbs and cook, stirring, until crisp-tender, about 5 minutes. Add carrots, papaya, jalapeño, vinegar, and 1 1/4 cups water.
  3. Bring to a boil, reduce heat, and simmer until vegetables are crisp-tender but soft, about 5 minutes. Season with salt; let cool. 
  4. Using a pair of tongs, arrange vegetables upwards. Pour liquid until they are well covered. 
  5. Let cool, cover and chill.

Pro Tips

Escabeche can be eaten right away as a side for your tacos. Escabeche can be made 2 weeks ahead, keep refrigerated. 

icon

Royal Prestige Coffee Panna Cotta

Enjoy this silky panna cotta with the aroma and taste of freshly brewed coffee.

icon

Holiday Empanadas

Learn how to make four different kinds of empanadas for this holiday season, because who doesn't love an empanada?

Stay in the know with our weekly newsletter

The top Latin food and lifestyle links,
according to our community, for free.

Have no product in the cart!