Skip to main content
Epicurious
Cookbooks

Jalapeño and Red Onion Escabèche

Recipe information

  • Yield

    makes 3 cups

Ingredients

10 jalapeños, halved, seeded if desired, and thinly sliced lengthwise
4 medium red onions, thinly sliced
1/2 cup Escabeche Dressing (page 240)

Preparation

  1. In a medium bowl, combine the jalapeños and red onions with the dressing. Let sit at room temperature for at least 10 minutes and up to 2 hours before serving.

Cooking in the Moment
TagsEscabècheJalapeñoChileVegetableRed OnionOnionRoot VegetableSideDinnerNut FreeGluten FreeDairy FreeVegetarianVeganEasyQuick5 Ingredients or FewerNo-CookCookbooks
Read More
Caramelized Onion Pasta
Turn humble onions into this thrifty yet luxe pasta dinner.
Chicken Salad With Grapes and Walnuts
This chicken salad nails it—creamy, herby, and endlessly riffable.
13 Types of Nuts and How to Cook With Them
Filberts, goobers, scaly bark nuts: Explore the world beyond almonds in this guide.
The Most-Saved Recipes on Bon Appétit This Week
Like crispy gnocchi caprese and raspberry—brown butter skillet cake.
Cod With Lemon Butter Sauce
A flurry of fresh tarragon makes this speedy weeknight dish of seared cod and luscious, sun-colored pan sauce feel restaurant worthy.
A Better Eggplant Parmesan
The secret to flavorful, never-greasy eggplant parm? Brine the eggplant first.
The Most-Saved Recipes in the Epicurious App in July
Like hot honey chicken with peaches and a dirty martini spritz.
Sheet-Pan Hot Honey Chicken and Peaches
No grill needed for this just-charred-enough sweet and spicy chicken.