Embasa Sliced Jalapenos In Escabeche, 98 Ounce, 6 Per Case

Pizza topping: Sprinkle the slices over cheese before baking for a spicy, tangy kick.
Salsa base: Mix the peppers and escabeche with fresh tomato and onion for a zesty salsa.
Stew seasoning: Stir into chicken or pork stews toward the end of cooking for added heat.
Sauce enhancer: Fold into barbecue sauce or marinara for a bright, spicy flavor lift.
Casserole finish: Layer into baked casseroles before the final bake for a pop of jalapeno heat.

Who Would Benefit

• Home cooks who want to add jalapeno heat and tang without chopping fresh peppers
• Supermarkets, hypermarkets, and retail stores stocking bulk Latin pantry staples
• Catering operations that need a consistent spicy accent in large quantities
• Shoppers seeking OU Kosher-certified condiments for their pantry

Product Highlights

• Sliced jalapeno peppers in escabeche for quick, ready-to-eat convenience
• OU Kosher certified for dietary compliance
• 0 grams trans fat and 0 mg cholesterol per serving
• Each pack contains 10 cans totaling 98 ounces
• Bulk case of 6 packs for cost-effective bulk purchasing
• Ready to use in salsas, stews, casseroles, sauces, and pizza toppings

Yummy Recipes

Jalapeno Escabeche Pizza

Ingredients:

• 1 large pizza dough
• 1/2 cup pizza sauce
• 1 1/2 cups shredded mozzarella cheese
• 1/4 cup Embasa Sliced Jalapenos In Escabeche, drained
• 2 tablespoons escabeche from the can
• 1/4 cup shredded cheddar cheese

Instructions:

1. Preheat oven to 450°F and stretch the dough onto a greased pizza pan.
2. Spread the pizza sauce over the dough, leaving a half-inch border.
3. Layer the mozzarella over the sauce, then distribute the drained jalapeno slices evenly across the surface.
4. Drizzle the escabeche over the jalapenos and sprinkle with cheddar cheese.
5. Bake for 12 to 15 minutes until the crust is golden and the cheese is bubbly.

Time: Prep 10 minutes, bake 15 minutes.

Spicy Jalapeno Chicken Stew

Ingredients:

• 1 pound chicken thighs, cut into bite-size pieces
• 2 tablespoons vegetable oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 can Embasa Sliced Jalapenos In Escabeche, with 2 tablespoons escabeche liquid
• 1 1/2 cups chicken broth
• 1/2 cup tomato sauce
• 1 teaspoon cumin
• Salt and pepper to taste

Instructions:

1. Heat oil in a large skillet over medium-high heat. Season chicken with salt and pepper, then sear until browned on all sides. Remove and set aside.
2. In the same skillet, sauté the onion until softened, about 3 minutes. Add garlic and cumin, cooking 30 seconds more.
3. Stir in the chicken broth, tomato sauce, jalapenos, and escabeche liquid. Bring to a simmer.
4. Return the chicken to the skillet and cook until the chicken reaches a safe internal temperature of 165°F and the sauce has thickened, about 10 to 12 minutes.
5. Serve over rice or alongside crusty bread.

Time: Prep 10 minutes, cook 25 minutes. Safe internal temperature for chicken: 165°F.