Skip to main content
Epicurious
Cookbooks

Jalapeño and Red Onion Escabèche

Recipe information

  • Yield

    makes 3 cups

Ingredients

10 jalapeños, halved, seeded if desired, and thinly sliced lengthwise
4 medium red onions, thinly sliced
1/2 cup Escabeche Dressing (page 240)

Preparation

  1. In a medium bowl, combine the jalapeños and red onions with the dressing. Let sit at room temperature for at least 10 minutes and up to 2 hours before serving.

Cooking in the Moment
TagsEscabècheJalapeñoChileVegetableRed OnionOnionRoot VegetableSideDinnerNut FreeGluten FreeDairy FreeVegetarianVeganEasyQuick5 Ingredients or FewerNo-CookCookbooks
Read More
Mango Chicken Summer Rolls
Rotisserie chicken makes quick work of these no-cook rolls with a spicy peanut sauce.
The Most-Saved Recipes in the Epicurious App in July
Like hot honey chicken with peaches and a dirty martini spritz.
José Andrés Recipes Worth Bookmarking
Like carrot farro salad and chicken paella.
Paella de Pollo con Verduras
A crowd-friendly, crisp-edged chicken and vegetable rice from chef José Andrés.
Plum Karpatka (Polish Cream Puff Cake)
With dramatic choux layers and fruit-rippled cream, it’s the drag queen of Polish desserts.
Morning Buns
Tender, buttery breakfast pastries with crisp caramelized edges, a fragrant cinnamon-orange filling, and a crackly sugar topping.
Caramelized Onion Pasta
Turn humble onions into this thrifty yet luxe pasta dinner.
13 Types of Nuts and How to Cook With Them
Filberts, goobers, scaly bark nuts: Explore the world beyond almonds in this guide.