Pickled Poblanos
Chiles Poblanos en Escabeche
Recipe Yield
6 to 8 servings
Cooking time
45 minutes
Rate this recipe
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.
Comments
40comments inPickled Poblanos
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.
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!
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…
Pati Jinich
Oct 10
Oh I have you covered, Jillian….http://patijinich.com/pati_2020/banana-and-habanero-salsa/ http://patijinich.com/pati_2020/mango-habanero-hot-sauce/ http://patijinich.com/pati_2020/spicy_habanero_salsa/
Randy
Sep 28
Fantastic recipe and easy.
Thank you Pati
Randy
Pati Jinich
Sep 29
Thanks, Randy!
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
Pati Jinich
Aug 29
I look forward to hearing how the poblanos turn out, Joseph.
Maurina Brown
Oct 01
My mouth is watering, what a great idea!
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
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!
Loraine
Nov 18
What size container do you need for this recipe?
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.
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?
Pati
Jul 10
Oh yes I do! Here’s a link to my tips, Gloria: http://patijinich.com/pati_2020/preparing_poblano_peppers/
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!
Elizabeth
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.
Maria S.
Jun 12
Besides sandwiches what else can I use the pickled poblano? The recipe was easy to make.
Pati
Jun 13
Everything….salads, tacos, sopes…or eat them by themselves.
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!!!!
Pati Jinich
Oct 02
Thank YOU Maurina. And go for it…I like to eat pickled jalapeños with my scrambled eggs.
Jeri taylor
May 16
Making this to go with the sandwich. .yummm
Pati
May 16
Enjoy them, Jeri!
Pat Huber
Apr 14
Cannot wait to try, looks so good. Enjoy your shows, thank you. Pat
Pati
Apr 16
Thank YOU Pat.
Chela Jimenez
Feb 28
This recipe looks delicious! Could you please show more vegan recipes! I love your style of explaining your recipes!
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/
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! 🙂
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! 🙂
Pati
Feb 23
Oh no! Good tip, James.
Barbara
Feb 22
Can you tell me if the peppers would freeze ok? I would probably freeze them in the pickling brine?
Thank you!
Pati
Feb 22
Hi Barbara, yes, you can refrigerate them for a couple weeks and you can freeze them – if tightly sealed.
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..
Pati
Feb 14
Thank YOU Ray!
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.
Pati
Jan 18
So glad you are hooked Lizette! 😉
Maggy Mc
Jan 17
I will try this awesome recipe! I love poblano pepper!!! Thank you so much!
Pati
Jan 17
Poblanos are so good! Enjoy them Maggy!
JoAnn
Dec 07
If I don’t have rice vinegar,could I substitute white or red wine vinigars?
Pati
Dec 22
Just use more of the white vinegar, it will be delicious!