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5.0 from 3 votes

Pickled Carrot and Jalapeno Salsa

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.

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

Ingredients

  • 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

Instructions

    Cup of Yum
  1. 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. 
  2. Add garlic, let get fragrant, about 40 seconds. 
  3. 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.  
  4. Add the jalapenos and carrots, lightly sauteeing until softened, then add vinegar and water and bring to a rapid boil. 
  5. Remove from heat and place in jars and serve immediately or let cool.

Nutrition Information

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%)

Nutrition Facts

Serving: 10Serving

Amount Per Serving

Calories 41

% Daily Value*

Serving 1g
Calories 41kcal 2%
Carbohydrates 5g 2%
Protein 1g 2%
Fat 2g 3%
Polyunsaturated Fat 1g 6%
Sodium 647mg 27%
Fiber 2g 8%
Sugar 1g 2%

* Percent Daily Values are based on a 2,000 calorie diet.