Name: Tex Mex Escabeche
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 12
Cuisine: Tex-Mex
Ingredients: cooking oil; 2 carrots, peeled and sliced thinly; 1/2 medium onion (white or yellow), peeled and sliced; 1 large or 2 small jalapeños, sliced and stem removed; 2 -4 cloves of garlic, peeled; 12 oz. frozen cauliflower florets, thawed; 1 tsp kosher salt or 1/2 tsp table salt; 1 tsp white sugar; 1 tsp whole peppercorns; 1/2 cup water; vinegar, either white, rice, apple cider or champagne; 1-2 bay leaves; 1 tsp oregano, preferably Mexican oregano; cayenne pepper to taste, either ground or sliced fresh

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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.

IN THIS POST

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.
Voila!

A cast iron skillet with vegetables in it.

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Tex Mex Escabeche

Yield: 12

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Ingredients

cooking oil
2 carrots, peeled and sliced thinly
1/2 medium onion (white or yellow), peeled and sliced
1 large or 2 small jalapeños, sliced and stem removed
2 -4 cloves of garlic, peeled
12 oz. frozen cauliflower florets, thawed
1 tsp kosher salt or 1/2 tsp table salt
1 tsp white sugar
1 tsp whole peppercorns
1/2 cup water
vinegar, either white, rice, apple cider or champagne
1-2 bay leaves
1 tsp oregano, preferably Mexican oregano

OPTIONAL

cayenne pepper to taste, either ground or sliced fresh

Instructions

In a large skillet over medium heat, add oil.
Add carrots, onins, jalapenos and garlic. Cook while stirring frequently for 3-5 minutes. Cook until vegetables get soft but not charred.
Add thawed cauliflower and peppercorns, stir and cook for two more minutes.
Remove from heat and let cool for five minutes.
In a quart jar or other container with a tight lid, add vegetables. Push the vegetables down in order to fit all of the veggies.
Add water, oregano and optional ingredients. Add enough vinegar to top off the jar so that the veggies are covered.
Refridgerate at least four hours before serving, preferably over night.
This condiment will keep in the fridger usally for several weeks.

Notes

This is a flexible recipe. Feel free to change up ingredients.
I use this as a side, a topping and as an easy salsa with some diced tomatoes.
You don't have to cook the vegetables but it does make them softer and brings out some sweetness in the carrots and onions. If you don't cook them, the veggies will be crispier.

Tex-Mex Escabeche