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Taqueria-Style Pickled Jalapenos and Carrots

Name: Taqueria-Style Pickled Jalapenos and Carrots Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
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)

by Mike Hultquist · Aug 16, 2019 · 38 Comments

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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.

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.

Let's run through how we make them!

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

First, slice 4-5 jalapeno peppers and 2 medium sized peeled carrots into 1/4 inch slices. Discard the stems.
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.
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.
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).
Bring to a boil, then reduce the heat and simmer for 10 minutes.
Cool, then transfer to a jar along with the vinegar and water pickling liquid and seal.

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

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

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

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:

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4.89 from 9 votes

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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

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.

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