Pigeon Peas Escabeche

20 Feb

This is a recipe from my friend Jeanette Quiñones from Sazón Boricua

When she read about my fascination with the gandules Lula made for our recent baby shower, she told me she had a great recipe she always serves as an appetizer for parties and family gatherings. She offered to give it to me and you all… she only needed the pictures.

I am glad to have waited because the pictures are gorgeous!!!! I have not had time to make the recipe myself, but if you do, please feel free to write me a comment so we can all let Jeanette know how we feel about it. OK??


If you like to invite people over to your house and feel you always end up making the “same old, same old” appetizers as always, I invite you to make these pigeon peas in escabeche. It’s an easy and delicious alternative I am sure will please many.

escabeche de gandules 1


2 cans of green pigeon peas, drained (KarmaFree highly recommends organic brands)
1 small onion, finely chopped
2 small bay leaves
2 tbs sofrito, optional
1 tsp of black peppercorns
¾ cup olive oil
¼ cup white vinegar
¼ cup finely chopped fresh cilantro leaves
1 tsp salt
1 roasted red pepper, finely chopped
½ cup of pimento-stuffed olives
1 jalapeño pepper, minced
½ cup celery, chopped finely


  1. Cook the onion until translucent over about 2 tbs of olive oil over medium heat. Add the sofrito, peppercorns, vinegar, bay leaves and the rest of the olive oil. Take off the heat.
  2. On a separate bowl, add the roasted red pepper, olives, celery and jalapeño. Transfer the cooked sofrito mixture and add the drained pigeon peas to the bowl. Stir well to combine. Finally, add the fresh cilantro and season with salt.
  3. Let the mixture stand and macerate for at least 2 hours before serving them.


You can serve these pigeon peas with mini pita breads, pita chips, salted crackers, home-made tortilla chips or even as a filling for tostones made into small baskets, we call these tostones rellenos. I feel a class is coming up on how to make those… OK???

escabeche de gandules 023-001


Jeanette is the CEO and founder of Sazón Boricua. She started her blog from Puerto Rico on 2008 to share recipes, advice and tips for the home. She collaborates with Qué Rica Vida, has been selected as a Top Bloguera by LATISM 2012 and is also the founder of Red Bloguera de Puerto Rico. You can follow Jeanette on Facebook, on Twitter @sazon_boricua or via her blog Sazón Boricua. Contact her via email mensajes@sazonboricua.com.


2 Responses to “Pigeon Peas Escabeche”

  1. Yilda February 20, 2013 at 9:55 am #

    Yummy!! I have fresh pigeon peas from Jayuya, lots of them!! I know what to do with them now 🙂

  2. Shamoniquea January 10, 2020 at 8:39 pm #

    Creative idea yummy

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