Authentic Chiles En Vinagre (Pickled Jalapeños)
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
2 cups
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Calories
29 kcal
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Course
Condiments
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Cuisine
Mexican
Authentic Chiles En Vinagre (Pickled Jalapeños)
Description
Authentic Chiles En Vinagre combines jalapeño peppers cooked with sliced carrots, onions, and garlic sautéed in vegetable oil until the onions turn translucent. The jalapeños cook gently to soften slightly without browning. A pickling brine of white or apple vinegar, water, bay leaves, oregano, sugar, whole black peppercorns, and salt is added and brought to a boil before simmering for 10 minutes to meld flavors.
After cooling, the mixture is transferred to an airtight container and refrigerated, allowing the peppers and vegetables to develop tangy, spicy flavors over time while maintaining some crunch. This pickled jalapeño preparation offers a zesty complement to dishes needing a spicy acidic kick.
The pickled jalapeños are commonly stored for up to one month and can be varied by adjusting vinegar and water ratios according to the pepper quantity.
Ingredients
- 2 Tbsp vegetable oil
- 6 jalapeño peppers or serrano peppers
- 1 carrot sliced thin or more to taste, large, or more to taste
- ¼ white onion large
- 1 garlic peeled
- 1 cup white vinegar or apple vinegar
- ½ cup water
- 2 bay leaf
- ¾ tsp oregano
- ½ tsp sugar
- 5 black peppercorn whole
- ¾ tsp kosher salt or more to taste, if using table salt use ½ tsp
Instructions
- Heat the vegetable oil in a medium pan over medium heat. Add the carrots, onion and garlic. Cook, stirring occasionally, until the onions start to get translucent. About 2 minute.
- Add the jalapeños and cook for 5 minutes but making sure they don't get browned.
- Add the rest of the ingredients and mix to incorporate all ingredients together. If you're adding more vegetables, you can add them at this point.
- Bring to a boil then reduce heat to medium low and simmer for 10 minutes. Remove the pan from the heat and set it aside to cool to room temperature.
- Transfer the mixture to an airtight glass container and refrigerate until chilled, at least 1 hour, before serving.
- Store in refrigerator for up to 1 month.
Notes
- Adjust vinegar and water proportionally: use 1 cup vinegar and 1 cup water per 2 pounds (1 kilo) of peppers.
- Store pickled jalapeños in the refrigerator for up to one month.
- Add more sliced vegetables if desired at the simmering stage to vary texture and flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2cups
Amount Per Serving
Calories 29 kcal
% Daily Value*
| Serving | 0.25cup | |
| Calories | 29kcal | 1% |
| Carbohydrates | 3g | 1% |
| Fat | 2g | 3% |
| Polyunsaturated Fat | 1g | 6% |
| Sodium | 310mg | 13% |
| Potassium | 85mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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