This classic Tex-Mex pickled vegetable recipe is perfect as an appetizer or a topping to all of your favorite foods. Enjoy escabeche by itself or enhance your favorite foods like sandwiches, eggs, tacos, rice or make a quick salsa out of it. This easy recipe keeps in the fridge for weeks and is perfect when you want to level-up your everyday favorite foods.
Tex-Mex Escabeche is a pickled vegetable condiment that you will find in a lot of Mexican restaurants in Texas. The vegetables are usually cooked a little to soften them and then pickled in a vinegar with some herbs.
Escabeche is great as an appetizer with chips and salsa. The tangy and crunchy vegetables are a great way to wake up the appetite.
Another great use is to level-up your sandwiches, wraps and salads. Simply add a little, or a lot, and you have a more vibrant lunch-time meal.
Sometimes I will add these to eggs for breakfast. I simply toast some corn tortillas on a burner or in a pan, add the eggs and escabeche. Salsa and sour cream go great with this spicy breakfast taco too.
How To Make Tex-Mex Escabeche
- Slice your veggies.
- Cook your veggies, peppercorns and garlic in a skillet until a little soft.
- Place the veggies in a container with a lid.
- Add water, herbs and vinegar.
- Store in the fridge until ready to use.
More Mexican Favorites
- 20 Minute Mexican Black Beans
- Carne Asada Mulitas
- Egg & Chorizo Tacos
- Refried Beans in a Slow Cooker
- 2 Ingredient Chicken Taco Meat
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