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
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.
The Most-Saved Recipes in the Epicurious App in May
Like miso-peanut hibachi chicken and spring orzotto.
The Only Frittata Recipe You’ll Ever Need
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
Miso-Peanut Hibachi Chicken
The magic of this hibachi chicken recipe comes from a combination of miso and peanut butter and how it beautifully caramelizes when it hits the grill.
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.
Gochujang Chicken Stir-Fry
Chicken breasts reach their full potential in this spicy, saucy stir-fry with blistered green beans.