Chiles y verduras en escabeche 
Pickled Chiles and Vegetables
As is well known, chiles are essential in Mexican cuisine. For this occasion, to share this recipe with my friends who aren't used to eating chiles, I added vegetables based on a recipe I haven't been given but have discovered at a restaurant chain throughout the country.
Pickled Chiles and Vegetables
As is well known, chiles are essential in Mexican cuisine. For this occasion, to share this recipe with my friends who aren't used to eating chiles, I added vegetables based on a recipe I haven't been given but have discovered at a restaurant chain throughout the country.
Cooking Instructions
- 1
In a skillet, sauté the vegetables starting with the hardest ones. Once they are sautéed but not fully cooked, add the herbs, vinegar, water, salt, sugar, and pepper.
- 2
Check the flavors and cover, cooking on low heat until they are cooked but not falling apart. Once this happens, turn off the heat and store in a glass container. Once cooled, refrigerate and let marinate for a day, and it's ready.
- 3
Perfect side dish for meats, eggs, fish, chicken, or any pickled dish.
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