Taqueria-Style Pickled Jalapenos and Carrots Recipe

Name: Taqueria-Style Pickled Jalapenos and Carrots Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 16 serving
Ingredients: 4-5 Jalapeno peppers; 2 medium sized carrots; 2 garlic cloves; 1 tablespoon olive oil; 1 teaspoon Mexican oregano; 1 teaspoon black peppercorns; 1 cup water; 1 cup white vinegar; 1 bay leaf; 1 tablespoon salt; 1 tablespoon Honey or sugar

User Reviews

4.9

66 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Servings
16
Calories
20 kcal
Course
Appetizer, Snacks
Cuisine
American, Mexican

Taqueria-Style Pickled Jalapenos and Carrots Recipe

Winston Rice

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This recipe for spicy pickled carrots and jalapeno peppers is just like they make them at your favorite Mexican restaurant. They're a perfect snack or side dish.

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Ingredients

Servings

4-5 Jalapeno peppers
2 medium sized carrots peeled
2 garlic cloves chopped
1 tablespoon olive oil
1 teaspoon Mexican oregano
1 teaspoon black peppercorns
1 cup water
1 cup white vinegar
1 bay leaf
1 tablespoon salt
1 tablespoon Honey or sugar optional

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Instructions

Slice the jalapenos and carrots to ¼ inch thick, discarding the stems. A mandolin is great for this to achieve uniform slices.
Heat the oil in a large pan to medium heat. Add the jalapeno and carrot slices. Cook them, stirring a bit, for 5 minutes.
Add the garlic, oregano and peppercorns. Stir and cook another minute, until you can smell the garlic.
Add the remaining ingredients and bring to a quick boil.
Reduce the heat and simmer for 10 minutes.
Cool, then transfer to a jar. Enjoy.

Notes

Makes about a quart.

Nutrition Information

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Calories 20kcal (1%) Carbohydrates 2g (1%) Sodium 442mg (18%) Potassium 36mg (1%) Sugar 1g (2%) Vitamin A 1310IU (26%) Vitamin C 4.7mg (5%) Calcium 7mg (1%) Iron 0.1mg (1%)