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Home » Taqueria-Style Pickled Jalapenos and Carrots

Taqueria-Style Pickled Jalapenos and Carrots

by Mike Hultquist · Aug 16, 2019 · 38 Comments

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Taqueria Style Pickled Jalapenos and Carrots Recipe

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.

Taqueria Style Pickled Jalapenos and Carrots Recipe

If you've been to your local taqueria or Mexican restaurant lately, you've likely encountered their spicy pickled carrots. They're usually served in small bowls to accompany your meal, or in tiny plastic containers.

They're spicy because they're made with jalapeno peppers. They're such a great snack. Once I start eating them, I can't stop. I fell in love with them when I was in collage. The burrito place just up the street sold them. I'd have them toss in a few containers every time I picked up my takeout.

I love them so much, I now make them at home now all the time. I'm happy to share my preferred recipe with you.

Pickled jalapeno peppers and carrots in a bowl

Let's run through how we make them!

 

How to Make Taqueria-Style Pickled Jalapenos and Carrots - the Recipe Method

  1. First, slice 4-5 jalapeno peppers and 2 medium sized peeled carrots into 1/4 inch slices. Discard the stems. 
  2. Next, heat a bit of olive oil in a large pan to medium heat. Add the jalapeno and carrot slices. Cook them, stirring a bit, for 5 minutes.
  3. Add 2 chopped garlic cloves, 1 teaspoon Mexican oregano and 1 teaspoon black peppercorns. Stir and cook another minute, until you can smell the garlic.
  4. Add 1 cup water, 1 cup white vinegar, 1 bay leaf, 1 tablespoon sea salt, and 1 tablespoon honey or sugar (optional, for a touch of sweet).
  5. Bring to a boil, then reduce the heat and simmer for 10 minutes.
  6. Cool, then transfer to a jar along with the vinegar and water pickling liquid and seal.

BOOM! Done! Quite easy, isn't it?

Pickled jalapenos and carrots in a bowl, ready to serve

NOTE: This will keep sealed in the refrigerator for a couple weeks. If you’d like to keep it longer, process it in a water bath before storing.

Recipe Tips

  • Slicing. I like to use a mandolin for achieving quick and easy uniform slices with the jalapeno peppers and carrots. If you don't have a mandolin, a knife works just fine.
  • Salt. Use either sea salt or pickling salt for this recipe. Iodized salt has chemicals that can affect the brine.
  • Sweet & Heat. I enjoy a touch of honey with my pickled jalapenos and carrots, though it is completely optional. Sugar works just as well. However, if you're avoiding sugar, feel free to omit.
  • Color. The jalapeno peppers will darken from a vibrant green to more of a dull green during the pickling process. This is expected.
  • Other Vegetables. This recipe is basically a Mexican escabeche, which means "pickled". You can add in other vegetables, such as cauliflower, onion or radish to enjoy them on all sorts of meals.
  • Other Seasonings. You can easily add in other flavors to the brine to adjust the final recipe to your own personal tastes. Consider additions such as ginger, mustard seeds, chili flakes, cloves, or any other great pickling spices.

That's it, my friends! I hope you enjoy them! Time to get chowing! I love these so much. YUM.

Try Some of My Other Popular Recipes

  • Pickled Jalapeños
  • Pickled Banana Peppers
  • Refrigerator Pickled Peppers Recipe
  • Pickled Chili Peppers – A Recipe
  • Chile-Cucumber Chow Chow
  • Sweet Chili Pepper Relish
  • Hot Pepper Relish
  • Green Tomato Relish
  • Refrigerator Pickles (Hot Pickles)
  • Chiles Toreados (Mexican Blistered Peppers)
  • Pickled Red Onions
  • Pickled Carrot Sticks

Pickled jalapenos and carrots in a jar

Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.

Check out the video in the recipe card to see how I make them.

Taqueria Style Pickled Jalapenos and Carrots Recipe
Print

Taqueria-Style Pickled Jalapenos and Carrots Recipe

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.
Course: Appetizer, Snack
Cuisine: American, Mexican
Keyword: carrots, jalapenos, pickled, pickling, recipe, spicy
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Calories: 20kcal
Author: Mike Hultquist
Servings: 16
Tap or hover to scale
4.89 from 9 votes
Leave a Review

Ingredients

  • 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

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.

Video

Notes

This will keep sealed in the refrigerator for a couple weeks. If you’d like to keep it longer, process it in a water bath before storing.
Makes about a quart.

Nutrition Information

Calories: 20kcal   Carbohydrates: 2g   Sodium: 442mg   Potassium: 36mg   Sugar: 1g   Vitamin A: 1310IU   Vitamin C: 4.7mg   Calcium: 7mg   Iron: 0.1mg
Taqueria Style Pickled Jalapenos and Carrots Recipe
Did You Enjoy This Recipe?I love hearing how you like it and how you made it your own. Leave a comment below and tag @ChiliPepperMadness on social media.

 

Categories: Appetizers Tags: Chili Pepper Madness, chili pepper recipe, cinco de mayo, game day and superbowl parties, jalapeno pepper, mikes favorites

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    Recipe Rating




  1. Sheena says

    February 09, 2022 at 2:40 pm

    I am not much of a cook, what does princess in a water bath mean?

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      February 09, 2022 at 3:08 pm

      Sheena, it is a method of preserving high acid foods where you seal and essentially boil the jar in hot water. I have a detailed explanation with this recipe: https://www.chilipeppermadness.com/chili-pepper-recipes/jellies/cranberry-jalapeno-jelly/

      Reply
  2. Linda says

    December 30, 2021 at 10:49 am

    I love to add colored peppers, cauliflower, green beans to mixture

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      December 30, 2021 at 2:13 pm

      Very nice! I love it.

      Reply
  3. Donna R. says

    August 25, 2021 at 9:29 pm

    Has anyone tried canning these?

    Reply
  4. Stella says

    August 03, 2021 at 8:09 pm

    5 stars
    Loved the recipe! I’m keeping this recipe in a safe place.

    Reply
  5. Shelly says

    July 22, 2021 at 9:21 am

    Do I leave the bay leaf in the jar with carrots & jalapeño ?
    Shelly

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      July 22, 2021 at 11:36 am

      Shelly, you can leave it in there for flavor, or discard it. Enjoy!

      Reply
  6. Chris Hall says

    July 21, 2021 at 9:18 am

    5 stars
    I made these and they were delicious, better than from a can. Many thanks for the recipe!

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      July 21, 2021 at 12:11 pm

      Nice. Yes, so much better when homemade. I eat these like candy. So good!

      Reply
  7. amanda says

    October 21, 2020 at 3:27 pm

    These look amazing, cant wait to try this recipe. I’ve never done this before and I want to make a few jars and have them last longer, so what do you mean by process in a water bath?
    Thanks!!

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      October 22, 2020 at 6:03 am

      Thanks, Amanda. Check out my page on Canning and Jarring Peppers as a start: https://www.chilipeppermadness.com/preserving-chili-peppers/canning-or-jarring-chili-peppers/

      Reply
  8. Christiana says

    October 04, 2020 at 5:41 pm

    This recipe is so yummy! Just like the ones at our favorite mexican restaurant that is no longer in business. I've made this several times since discovering your recipe a couple of weeks ago. It's a keeper! Thanks!

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      October 05, 2020 at 6:26 am

      Thanks, Christiana!

      Reply
  9. AJ Fisher says

    January 14, 2020 at 2:51 am

    4 stars
    I just made my first batch and they smell delicious, but I need more liquid for the jars. If I understood you correctly, I just add equal parts of vinegar and water? Or, do I cook the liquid with the spices and then add it to the jars?
    I can’t wait start eating these! Thank you for sharing your recipe.

    P.S. The Cowboy Candy I just made it almost gone. Starting on my second batch now. Yummy!

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      January 14, 2020 at 7:40 am

      Thanks, AJ. Yes, equal parts water and vinegar. You cook the peppers and carrots in the pan, then garlic, then add the seasonings, water and vinegar to the pan. Quick boil, cool, then transfer to jars. If you didn't have enough liquid, you can top it off with extra water and vinegar. Have a great day.

      Reply
  10. Becky Ridgway says

    October 24, 2019 at 5:33 pm

    I just harvested my peppers and carrots. I’m going to use your recipe for my canning project...if I need additional liquid to fill the jars should I use vinegar or water?

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      October 25, 2019 at 7:09 am

      Becky, yes, you can use a mix of water/vinegar to fill the jars. Let me know how you enjoy it.

      Reply
  11. Grapefarmer says

    September 23, 2019 at 5:57 pm

    5 stars
    I have tried several different recipes for escabeche but like this for the best flavor. Added sliced onions to the mix and like the addition of honey. I had to add extra liquid to fill the jars but an excellent recipe.

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      September 23, 2019 at 7:13 pm

      Thanks so much! I tweaked and tweaked this one until I got it right. Onion and honey are perfect additions! Glad you are enjoying it.

      Reply
  12. Terry Newcombe says

    September 15, 2019 at 2:01 pm

    I look forward to making these. I assume I can quadruple the recipe for bulk canning? Hmmm, your in-the-text recipe uses 1 Tbsp Mexican oregano but your recipe-card recipe below that uses 1 tsp Mexican oregano. Is the former fresh and the latter dried?

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      September 15, 2019 at 3:09 pm

      Terry, yep, this recipe will scale up nicely. Also, it is 1 teaspoon Mexican oregano.

      Reply
  13. Victoria says

    August 22, 2019 at 11:25 pm

    5 stars
    Hey, I just found your site and subscribed. I had just picked a bunch of jalapenos from my garden and was looking for a good pickling recipe when I found your recipe in my email. I love these carrots and jalapenos together. Your recipe is perfect. I love your method of sauteing them first. I've been eating them right out of the jar! They're so fresh and delicious, so much better than anything from the store. So glad I found your recipe, I know what to do with the rest of my jalapeno harvest!

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      August 23, 2019 at 6:40 am

      Thanks, Victoria! I'm glad you found me, too! Enjoy!

      Reply
  14. Susan says

    August 20, 2019 at 4:12 pm

    5 stars
    These are fantastic! I had a bright red pizza pepper that I had sitting there, so I threw that in for some color. My son and I have been eating these out of the jar, and I even had a hard time waiting for them to cool while they were still in the pot. Thanks for another great recipe; I'll make this a staple! One question: How do you manage to avoid coughing when sauteeing hot peppers? I always do!

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      August 20, 2019 at 4:24 pm

      Thanks, Susan! Glad you loved it! I know, I have a very hard time waiting for them, too. Yes, I do sometimes cough when cooking with hot peppers, mostly from more superhots. It's the fumes. I keep a good kitchen fan running to help, but some days, whoa!

      Reply
  15. Halima says

    August 19, 2019 at 12:57 am

    5 stars
    "This will keep sealed in the refrigerator for a couple weeks," pppppfffffftttt, wont last two days on my house LOL.. I love this Thank you.
    Is there a difference between Mexican Oregano and normal. I cant seam to find any over this side of the pond.

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      August 19, 2019 at 9:11 am

      I hear you, Halima! Mine disappears super fast as well. Mexican oregano is different from regular oregano, more citrusy, slightly different flavor. You can sub in regular oregano, just use a bit less, or try something like dried basil or dried marjoram. Enjoy!

      Reply
      • Halima says

        August 26, 2019 at 1:51 am

        5 stars
        Hi Mike
        Awesome thank you cant wait for my Jalapeno plants to be ready.... ????????????????????????

        Reply
        • Michael Hultquist - Chili Pepper Madness says

          August 26, 2019 at 6:28 am

          Excellent, Halima! Enjoy!

          Reply
  16. Frederic says

    August 18, 2019 at 3:40 pm

    Did it today along with some jars of Jalapenos/padron pickles. I am absolutely not sure i can wait for a couple of days... 🙂

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      August 19, 2019 at 9:08 am

      Haha, I hear you! Tempting! And soo good. Enjoy.

      Reply
  17. Domenico Tassone says

    August 17, 2019 at 8:24 pm

    Is this the same as escabeche? In any case this looks tasty!

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      August 19, 2019 at 8:59 am

      Domenico, yes, escabeche is more of a generic term for anything (usually meat) pickled in a vinegar solution. In Mexico, this is a typical escabeche. Enjoy!

      Reply
  18. Angela Green says

    August 16, 2019 at 4:25 pm

    5 stars
    This was great for our nachos!

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      August 17, 2019 at 7:34 am

      Yay! Perfect for nachos!

      Reply
  19. Jack Jackson says

    August 16, 2019 at 4:04 pm

    How soon are they ready to eat?

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      August 17, 2019 at 7:34 am

      Jack, you can eat them right away, but it is best to wait at least a couple days to let the flavors mingle.

      Reply

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