Taqueria-Style Pickled Jalapenos and Carrots
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.
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
- 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)
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.
- 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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Slice the jalapenos and carrots to ¼ inch thick, discarding the stems. A mandolin is great for this to achieve uniform slices.
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Heat the oil in a large pan to medium heat. Add the jalapeno and carrot slices. Cook them, stirring a bit, for 5 minutes.
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Add the garlic, oregano and peppercorns. Stir and cook another minute, until you can smell the garlic.
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Add the remaining ingredients and bring to a quick boil.
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Reduce the heat and simmer for 10 minutes.
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Cool, then transfer to a jar.
Recipe Video
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.
22 comments
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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?
Becky, yes, you can use a mix of water/vinegar to fill the jars. Let me know how you enjoy it.
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.
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.
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?
Terry, yep, this recipe will scale up nicely. Also, it is 1 teaspoon Mexican oregano.
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!
Thanks, Victoria! I’m glad you found me, too! Enjoy!
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!
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!
“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.
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!
Hi Mike
Awesome thank you cant wait for my Jalapeno plants to be ready…. 👏🏻👏🏻👏🏻
Excellent, Halima! Enjoy!
Did it today along with some jars of Jalapenos/padron pickles. I am absolutely not sure i can wait for a couple of days… 🙂
Haha, I hear you! Tempting! And soo good. Enjoy.
Is this the same as escabeche? In any case this looks tasty!
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!
This was great for our nachos!
Yay! Perfect for nachos!
How soon are they ready to eat?
Jack, you can eat them right away, but it is best to wait at least a couple days to let the flavors mingle.