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Pickled Poblanos

6 to 8 servings
Chiles Poblanos en Escabeche 


  • 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.