Pickled Poblanos

Pickled Poblanos

Chiles Poblanos en Escabeche 

Recipe Yield

6 to 8 servings

Cooking time

45 minutes

Rate this recipe

4 from 5 votes


  • 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.


40comments inPickled Poblanos

  1. Jeff

    Oct 07

    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. Pati Jinich

      Oct 08

      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. Jillian

    Oct 08

    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. Randy

    Sep 28

    Fantastic recipe and easy.
    Thank you Pati

    1. Pati Jinich

      Sep 29

      Thanks, Randy!

  4. Joseph

    Aug 28

    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

    1. Pati Jinich

      Aug 29

      I look forward to hearing how the poblanos turn out, Joseph.

    2. Maurina Brown

      Oct 01

      My mouth is watering, what a great idea!

  5. Erika

    Dec 02

    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

    1. Pati

      Dec 17

      Ah lo siento mucho, Erika, aquí está la receta detallada. http://patijinich.com/pati_2020/es/recipe/sandwich-de-atun-y-queso-derretido-con-rajas-de-poblano-en-escabeche/ Me parece que tal vez lo cocinaste un poco más de lo debido. Saludos!

  6. Loraine

    Nov 18

    What size container do you need for this recipe?

    1. Pati

      Nov 24

      Oh you can use whatever size containers you have on hand, Loraine, even if you have to split up the batch. Enjoy the poblanos.

  7. Gloria

    Jul 10

    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?

    1. Pati

      Jul 10

      Oh yes I do! Here’s a link to my tips, Gloria: http://patijinich.com/pati_2020/preparing_poblano_peppers/

  8. Anonymous

    Jul 05

    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. Pati

      Jul 09

      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.

  9. Maria S.

    Jun 12

    Besides sandwiches what else can I use the pickled poblano? The recipe was easy to make.

    1. Pati

      Jun 13

      Everything….salads, tacos, sopes…or eat them by themselves.

      1. Maurina Brown

        Oct 01

        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. Pati Jinich

          Oct 02

          Thank YOU Maurina. And go for it…I like to eat pickled jalapeños with my scrambled eggs.

  10. Jeri taylor

    May 16

    Making this to go with the sandwich. .yummm

    1. Pati

      May 16

      Enjoy them, Jeri!

  11. Pat Huber

    Apr 14

    Cannot wait to try, looks so good. Enjoy your shows, thank you. Pat

    1. Pati

      Apr 16

      Thank YOU Pat.

  12. Chela Jimenez

    Feb 28

    This recipe looks delicious! Could you please show more vegan recipes! I love your style of explaining your recipes!

    1. Pati

      Feb 28

      Thank you Chela! I will try to post more…and a lot of my recipes can be adapted to become vegan. Also you might enjoy this salad and tamal recipe http://patijinich.com/pati_2020/recipe/avocado-watercress-and-pecan-salad/ http://patijinich.com/pati_2020/recipe/sweet-potato-and-black-bean-tamales/

      1. Chela Jimenez

        Mar 12

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

  13. James McCann

    Feb 22

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

    1. Pati

      Feb 23

      Oh no! Good tip, James.

  14. Barbara

    Feb 22

    Can you tell me if the peppers would freeze ok? I would probably freeze them in the pickling brine?

    Thank you!

    1. Pati

      Feb 22

      Hi Barbara, ​yes, you can refrigerate them for a couple weeks and you can freeze them – if tightly sealed. ​

  15. Ray sandridge

    Feb 13

    Been watching your show for years try a lot of your recipies , spot on
    Now for the tunamelt..thank you so much..

    1. Pati

      Feb 14

      Thank YOU Ray!

  16. Lizette

    Jan 17

    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.

    1. Pati

      Jan 18

      So glad you are hooked Lizette! 😉

  17. Maggy Mc

    Jan 17

    I will try this awesome recipe! I love poblano pepper!!! Thank you so much!

    1. Pati

      Jan 17

      Poblanos are so good! Enjoy them Maggy!

  18. JoAnn

    Dec 07

    If I don’t have rice vinegar,could I substitute white or red wine vinigars?

    1. Pati

      Dec 22

      Just use more of the white vinegar, it will be delicious!

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.