Mexican · sauce, side
Chiles en Escabeche (Mexican Pickled Jalapeños and Carrots)
Chiles en vinagre
Video by VICKY RECETA FACIL on YouTube, in Spanish · Open on YouTube
- Low carb (2.4 g net carbs) but not keto: 45% of the energy is from fat, and keto meals get about 60% or more
- Vegan
- Gluten-free ingredients
- Nut-free
Contains: none of the common allergens in the listed ingredients. Check labels on stock, sauces and spice mixes.
A crunchy, low-calorie condiment: 28 kcal and about 2 g net carbs a ¼ cup, from fresh jalapeños and carrots lightly fried in a little oil, with only ½ tsp sugar in the whole batch.
The printable card is ink-friendly, fits on one page and has a QR code back to this recipe.
Ingredients 13
Method
The cook speaks Spanish; every step is written here in English. Tap a time to watch that step in the video. For subtitles, tap CC in the video, then Settings › Subtitles › Auto-translate › English.
- Wash the chillies and carrots. Slice the carrots on the diagonal, cut the half onion into chunks and cut the chillies into strips (if you leave them whole, prick each one so the vinegar gets in). 1:43
- Heat about 2 tbsp oil over high heat, add the onion and garlic and stir for a minute until glassy. 3:27
- Add the chillies and carrots and keep stirring over high heat for about 5 minutes. 4:12
- Season with coarse salt, the sugar and the crushed marjoram, then add the bay leaves, peppercorns and cloves and pour in the vinegar and water. 4:29
- Bring to the boil, taste and adjust the salt, cover and cook 1–2 minutes more so they stay crunchy. Turn off the heat and leave covered for 5 minutes. 5:32
- Eat them straight away, or let them cool and keep them in a clean jar in the fridge, where they keep for months and taste better after a day. 6:44
Tip. Makes about 5 cups. Keep in a clean jar in the fridge with the vegetables under the brine. The salt isn't measured in the video (we estimate 2 tsp); seed the chillies for less heat.
The method is a summary in our words — the video shows every step.
One portion, ¼ cup (about 40 g), gives you 1 of 21
Where the energy comes from one serve
- Net carbs 40%
- Protein 7%
- Fat 53%
For comparison, low-carb eating usually gets under 26% of its energy from carbs, and ketogenic eating under 10%. Why this is here
Vitamins & minerals % of a day, one serve · tap for more
Vitamin C High33%
29 mg a serve, mostly from jalapeño chillies (96%). An antioxidant needed for collagen, immunity and iron absorption. Long cooking destroys some, so raw herbs, citrus and capsicum help.
Vitamin A Source12%
112 µg a serve, mostly from carrots (89%). Keeps eyes, skin and the immune system healthy. Orange vegetables and dark greens give beta-carotene, which the body turns into vitamin A.
Show the other 13
Vitamin E8%
1.2 mg a serve, mostly from jalapeño chillies (73%). An antioxidant that protects cell membranes. Nuts, seeds and plant oils such as olive oil are the main sources.
Vitamin B68%
0.1 mg a serve, mostly from jalapeño chillies (77%). Helps turn food into energy and make brain messengers. Chickpeas, fish, poultry, potatoes and bananas are good sources.
Omega-38%
0.1 g a serve, mostly from oil (87%). Omega-3 fats support the heart and brain. Oily fish give EPA and DHA; walnuts, flax, chia and canola give ALA, which the body converts only a little.
Vitamin K6%
7.1 µg a serve, mostly from jalapeño chillies (62%). Needed for blood clotting and bones. Leafy greens and herbs are very rich in it. If you take warfarin, keep your intake steady and talk to your doctor.
Potassium2%
110 mg a serve, mostly from jalapeño chillies (52%). Balances sodium to help control blood pressure and keeps muscles and nerves working. Beans, potatoes, leafy greens and fruit are rich sources.
Folate2%
9.5 µg a serve, mostly from jalapeño chillies (68%). Needed to make DNA and new cells — especially important before and in early pregnancy. Legumes and leafy greens are rich sources.
Calcium1%
10 mg a serve, mostly from carrots (39%). Builds bones and teeth and helps muscles and nerves work. Dairy, calcium-set tofu, sardines with their bones and some greens supply it.
Iron1%
0.2 mg a serve, mostly from jalapeño chillies (45%). Carries oxygen in your blood. Iron from plants absorbs better with vitamin C in the same meal — lemon, tomato or capsicum.
Magnesium1%
6.1 mg a serve, mostly from jalapeño chillies (58%). Takes part in hundreds of reactions — energy, muscles, nerves, blood sugar and bones. Nuts, seeds, legumes and whole grains are good sources.
Zinc1%
0.1 mg a serve, mostly from jalapeño chillies (37%). Needed for immunity, wound healing, taste and growth. Meat, seafood, legumes, seeds and whole grains supply it.
Vitamin D0%
0 µg a serve. Helps you absorb calcium for bones and supports muscles. Few foods have much — oily fish, eggs, UV-exposed mushrooms, fortified milks. Sunlight is the main source.
Vitamin B120%
0 µg a serve. Keeps nerves and blood cells healthy. Found almost only in animal foods and fortified foods (some plant milks, nutritional yeast), so vegans need a reliable source.
Selenium0%
0.2 µg a serve, mostly from garlic (44%). Part of the body's antioxidant enzymes and needed for thyroid hormones. Seafood, eggs, meat and Brazil nuts are rich sources.
Estimated from the ingredient list with USDA FoodData Central values; % of a day uses the food-label daily values. How this works
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Recipe and video by VICKY RECETA FACIL; the method summary, nutrition estimate and diet notes are Notbroken’s. General information about food, not dietary advice.