Pickled Poblanos

Pickled Poblanos
Print Recipe
6 to 8 servings Chiles Poblanos en Escabeche
Ingredients
  • 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.
Ingredients
  • 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.

27 comments on “Pickled Poblanos

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  1. 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?

  2. 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!
    Elizabeth

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

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

  4. 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.