Papas en Escabeche, or pickled potatoes, makes a quick and easy side to serve with a variety of main dishes! Boil potatoes and carrots, then combine with red onion, garlic and serrano peppers boiled in spices and vinegar.
10m
PREP TIME
15m
COOK TIME
154
CALORIES
12
INGREDIENTS
Servings: 10
Ingredients
- 2 1/2 pounds red potatoes, peeled and cut into 1-inch pieces
- 1/2 pound carrots, peeling and cut into 1-inch pieces
- 4 teaspoons kosher salt
- 1/4 cup vegetable oil
- 1 large red onion, thinly sliced
- 4 medium cloves garlic, sliced
- 2 medium serrano peppers, sliced, remove seeds for a milder heat level
- 15 pieces El Guapo® Whole Black Pepper (Pimienta Negra Entera)
- 2 teaspoons whole oregano
- 1/2 teaspoon McCormick® Ground Allspice
- 2 El Guapo® Mexican Bay Leaves (Laurel)
- 1 cup white vinegar
INSTRUCTIONS
- 1 Place potatoes, carrots and 3 teaspoons of the salt in a large stock pot. Add just enough water to cover potatoes. Bring to boil. Reduce heat to medium; simmer 10 minutes until fork-tender. Drain well. Set aside.
- 2 Heat oil in large deep skillet on medium heat. Add onion, garlic and peppers; cook and stir 5 minutes until softened. Stir in remaining 1 teaspoon salt, spices, bay leaves and vinegar. Bring to boil; cook 1 minute. Remove from heat and stir in cooked potatoes and carrots.
- 3 Remove bay leaves before serving. Serve warm or at room temperature.
