Embasa Whole Jalapenos In Escabeche, 92 Ounce, 6 Per Case

Taco topping: Drain and slice jalapeños over seasoned meat for bold spicy heat in every bite
Cornbread mix-in: Chop peppers and fold into batter for tangy jalapeño cornbread with pickled crunch
Side dish base: Serve whole jalapeños with onions and carrots as a zesty condiment alongside rice and beans
Casserole booster: Stir into enchilada sauce or cheese casseroles for a reliable layer of Mexican-style spice
Sandwich layer: Add drained jalapeños between tortillas or bread for a quick heat kick

Who Would Benefit

• Restaurant kitchens that need bulk jalapeños for high-volume Mexican and Tex-Mex service
• Catering operations preparing large batches of enchiladas, burritos, and tacos
• Diner and bistro chefs who want consistent spicy flavor without chopping fresh peppers
• Home cooks who want a convenient, shelf-stable source of pickled jalapeños for family meals
• Foodservice buyers looking for long shelf life and large jar sizes to reduce ordering frequency

Product Highlights

• Whole jalapeño peppers pickled in vinegar with onions and carrots for authentic escabeche flavor
• Spicy, tangy taste with a smooth texture and bright green color for visual and flavor appeal
• Washed, cleaned, and ready to use straight from the jar with no prep required
• 92 ounce (2.61 kg) jars provide large quantity for busy kitchens and frequent home use
• 6 jars per case for convenient bulk purchasing and long shelf life
• Embasa brand quality trusted in professional foodservice for consistent results

Yummy Recipes

Jalapeño Escabeche Tacos

Ingredients:

• 1 lb ground beef or turkey
• 1/2 cup Embasa Whole Jalapeños In Escabeche, drained and sliced, plus 2 tbsp escabeche brine
• 1 packet taco seasoning
• 1/3 cup water
• 8 small flour tortillas
• 1 cup shredded cheddar cheese
• 1/2 cup diced tomatoes

Instructions:

1. Brown the ground meat in a skillet over medium heat, breaking it up as it cooks. Drain excess fat.
2. Add taco seasoning and water, stirring to combine. Simmer for 5 minutes until thickened.
3. Stir in the drained sliced jalapeños and 2 tablespoons of the escabeche brine. Cook 2 minutes more.
4. Warm tortillas in a dry skillet or microwave. Fill each tortilla with the meat mixture, top with cheese, diced tomatoes, and a few extra jalapeño slices if desired.

Time: Prep 10 minutes, cook 15 minutes. Ensure meat reaches a safe internal temperature of 160 degrees Fahrenheit for beef or turkey.

Jalapeño Escabeche Cornbread

Ingredients:

• 1 cup all-purpose flour
• 1 cup yellow cornmeal
• 1/4 cup granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 cup whole milk
• 1/3 cup vegetable oil
• 1 large egg
• 1 cup Embasa Whole Jalapeños In Escabeche, drained and finely chopped

Instructions:

1. Preheat oven to 400 degrees Fahrenheit. Grease an 8 by 8 inch baking pan.
2. Whisk flour, cornmeal, sugar, baking powder, and salt together in a large bowl.
3. In a separate bowl, beat milk, oil, and egg until smooth.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Fold in the chopped jalapeños.
5. Pour batter into the prepared pan and bake for 25 to 30 minutes until a toothpick inserted in the center comes out clean.

Time: Prep 10 minutes, bake 25 to 30 minutes. Let cool 5 minutes before cutting.

Slow Cooker Chicken Enchiladas With Escabeche

Ingredients:

• 1.5 lbs boneless skinless chicken breasts
• 1 cup Embasa Whole Jalapeños In Escabeche, drained and sliced, plus 3 tbsp escabeche brine
• 1 can (10 oz) enchilada sauce
• 1 can (4 oz) diced green chiles
• 2 cups shredded Mexican cheese blend
• 8 small corn tortillas
• 1/4 cup sour cream for topping

Instructions:

1. Place chicken breasts in the bottom of a slow cooker. Pour enchilada sauce and escabeche brine over the chicken. Add the diced green chiles. Cover and cook on low for 4 hours.
2. Shred the chicken directly in the slow cooker with two forks. Stir in half of the jalapeño slices and 1 cup of the cheese.
3. Warm tortillas briefly in the microwave so they are pliable. Fill each tortilla with the chicken mixture, roll up, and place seam-side down in a 9 by 13 inch baking dish.
4. Pour any remaining sauce over the rolls. Top with remaining jalapeño slices and cheese. Bake at 350 degrees Fahrenheit for 20 minutes until cheese is melted and bubbly.
5. Serve with a dollop of sour cream.

Time: Prep 15 minutes, slow cook 4 hours, bake 20 minutes. Chicken should reach a safe internal temperature of 165 degrees Fahrenheit.