Escabèche is a transcontinental method of preserving and flavoring food that has crossed your dinner table more times than you’d think. Traditionally escabèche is said to have Persian roots—specifically, a dish where meat was preserved in vinegar and a sweetener like date syrup. Vinegar pickles, and escabèche are similar in that they both have vinegar used for brightness and preservation, but most escabèche today take a less practical and more immediate turn down the culinary road:In Spain, where the word escabèche was first coined from the original Arab dish al-sikbaj, boquerones en escabèche is a popular dish. Another popular escabèche in Spain is pan-roasted chicken dressed in paprika, white wine, vinegar, and lots of garlic. But I find the jalapeños to be the star of this escabèche, and a good starting point to making escabèche at home.
Humble Gourmand has a recipe for every occasion of your life. We want to keep you nourished and inspired no matter what season you're in. Enjoy the delicious tastes of cuisines everywhere right in the comfort of your own kitchen.