Pickled Poblanos

Pickled Poblanos

Chiles Poblanos en Escabeche 
6 to 8 servings
Pati Jinich
Course: Side Dish
Cuisine: Mexican
Keyword: pati's mexican table, pickled, Poblano
Author:Pati Jinich
Prep Time: 30 minutes
Cook Time: 15 minutes
Total Time: 45 minutes
Pickled Poblanos recipe from Pati's Mexican Table Season 6, Episode 13 "More Than Just a Meal"


  • 8 poblano chiles charred, sweated, peeled & seeded, (but left as whole as you can)
  • 1/2 cup olive oil
  • 1 1/2 cup white onion, thinly sliced
  • 3 garlic cloves, thinly sliced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 3 bay leaves
  • 5 whole cloves
  • 10 whole black peppercorns
  • 1/2 cup rice vinegar
  • 1/2 cup white distilled vinegar
  • 1 tablespoon kosher or coarse sea salt
  • 1/2 teaspoon brown sugar

To Prepare

  • Place the prepared poblano chiles in a heatproof container deep enough to hold liquid.
  • In a large 12-inch, deep skillet, heat the oil over medium heat. Add the onions and let them cook, as you stir occasionally, for about 8 to 10 minutes, until completely cooked, softened and the edges are barely beginning to brown. Add the garlic, stir and cook for a minute, until it has softened and become fragrant. Add the the oregano, thyme, bay leaves, whole cloves and peppercorns, stir and let them cook for a minute.
  • Pour in the vinegars, salt and sugar and stir. Bring to a simmer and continue cooking for about 3 to 4 minutes. Turn off the heat.
  • Pour the pickling marinade on top of the chiles and let cool. Once it cools, cover with a lid or plastic wrap and refrigerate. If using same day, let them marinate for at least an hour. The pickled chiles will keep in the refrigerator for a couple weeks.

40 comments on “Pickled Poblanos

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  1. Hola Pati,
    I would like to can this recipe (hot water bath canner) so that I don’t have to refrigerate them. I just picked three more bushel of poblanos out of my garden. Any suggestions about how to increase shelf life? I made 8 quarts last year and ate them on everything. I’m thinking I want about twenty jars. Ayuda me, por favor.

    1. Hey Jeff, you can char, sweat and peel the poblanos and then freeze them. When you are ready you can make chiles rellenos, this pickled recipe, rajas or anything you prefer, good luck!

  2. I had a surplus of poblanos from the garden this year and I saw your show over the weekend with this recipe and knew this was the next step for my chiles! So so good and YES you can eat this right out of the jar. Love your show, your smile and your enthusiasm for good food! Now, if you could just give me some inspiration for all the habaneros I still have…

  3. hello there ,,love your show ,have been trying to cook Mexican food for years using a book by Kennedy. living on East coast at that Tim 1940s threw 1975…Esta muey defacele , not sure if I spelled dat rite , your show beats all the others You know them, you add Love to what you do as my mom did and I learned ..I have always pickled my Poblanos cut in strips raw with small pierced Jalapeños whit onion garlic and every day pickle spices in a jar ,,never thought to roast first I will try that and serve on my antipasto plate with red roasted peppers provolone salami olives pickled garlic and fried sardine thank you so much will post how the poblanos came out

  4. Hola hoy hice la receta rajas tuna melt y a mi esposo le gusto pero yo no creo que salio bien ya que se caramelizo y se me pegaron las especies, a decir verdad no había visto la receta por escrito solo por video. No se que paso si fue le aceite que utilice vegetal. Saludos desde ciudad Juárez Chihuahua

  5. Thanks for sharing this recipe Pati. I love poblanos and this looks like another great way to enjoy them. Do you have any tips on the best way to char the chiles?

  6. I’ve just started watching your show and love it! My mom recently passed away after a horrible illness. Watching your show had inspired me to honor her memory by making some of the dishes she taught me to make. Thank you!
    I do have a question though on making chili rellenos… We have a huge garden and my husband grows tons of organic chilies. I try and make lots of rellenos but it’s so time consuming. Do you know any shortcuts? Can I to any part of it ahead of time? My husband loves my recipe as I stuff with cheese and roast beef. Thanks for your help and your great show!

    1. I’m so sorry to hear about your mother…but being in the kitchen is a lovely way to honor her. You can make the sauce and roast the peppers beforehand to save some time. You can even put both in the freezer for whenever you feel like some Chiles Rellenos.

      1. Has anyone tried them on or with an omelet? It sounds so good to me! What do you think, Pati? By the way, you are so fun to watch! What a great teacher you are! Thank you so very much! I LOVE your show!!!!

      1. Thank you so much for your sweet comment and yummy suggestion! I will definitely try them both! Please continue to load the wonderful recipes! 🙂

  7. I recommend taking the bay leaves out after the peppers have been picked. Biting into one can be unnerving to the unaware! 🙂

  8. Hola Pati,
    I have made this twice and I’m hooked!! Me encanta todo lo que haces y gracias por todo lo que nos elseñas.