Pickled Carrot and Jalapeno Salsa

Name: Pickled Carrot and Jalapeno Salsa
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 10 serving
Ingredients: 8 jalapeños; 2 carrots; 1 onion; 8 cloves of garlic; 1 tablespoon olive oil; 1 ½ cups white vinegar; 1 cup water; 1 tablespoon sea salt; ½ teaspoon Mexican oregano; ½ teaspoon cumin seeds; 8-10 black peppercorns; 3 bay leaf

User Reviews

5.0

3 reviews

Excellent

Prep Time
5 mins
Cook Time
5 mins
Total Time
25 mins
Servings
10
Calories
41 kcal
Course
Condiments
Cuisine
Mexican

Pickled Carrot and Jalapeno Salsa

Opal Moore

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This one is for all you salsa lovers out there! Don't be scared away by the jalapeno, pickling mellows the jalapenos and marries them beautifully to the carrot and onion in this mouthwatering salsa.

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Ingredients

Servings

8 jalapeños sliced
2 carrots sliced in rounds
1 onion halved and sliced
8 cloves of garlic
1 tablespoon olive oil
1 ½ cups white vinegar
1 cup water
1 tablespoon sea salt
½ teaspoon Mexican oregano
½ teaspoon cumin seeds
8-10 black peppercorns
3 bay leaf

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Instructions

Heat olive oil in large pan over medium heat until shimmery, add onion to pan, and soften until lightly browned and translucent, about 5 minutes, stirring to prevent burning.
Add garlic, let get fragrant, about 40 seconds.
Add spices to molcajete and lightly grind, press bay leaf with grinder to release oils, but do not crush. Add to pan and stir in.
Add the jalapenos and carrots, lightly sauteeing until softened, then add vinegar and water and bring to a rapid boil.
Remove from heat and place in jars and serve immediately or let cool.

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Nutrition Information

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Serving 1g Calories 41kcal (2%) Carbohydrates 5g (2%) Protein 1g (2%) Fat 2g (3%) Polyunsaturated Fat 1g Sodium 647mg (27%) Fiber 2g (8%) Sugar 1g (2%)