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?
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.
Storage Information
This will keep in the refrigerator in a sealed container for several weeks or longer.
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
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
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. Enjoy.
Video
Notes
Nutrition Information
Yulisa says
Do these have to be canned? Can these be left in the fridge instead?
Mike Hultquist says
Yulisa, you can just keep them in the fridge in a sealed container. They will last many months this way due to the acidity. Enjoy!
BobB says
Another 5 star recipe from Chili Pepper Madness! Highly recommended!
Thank-you for spicing up my kitchen Mike.
BobB & Family in Costa Rica
Mike Hultquist says
Thanks so much, Bob and Family!! Cheers!!
Randy says
Wow these are amazing. Just like I remember from the taco places in San Diego
Mike Hultquist says
Excellent! Thanks, Randy!
G says
I've made this several times and it's always a hit.
Mike Hultquist says
Thanks so much, G!
Eat or Die Krakow Gourmands says
I've been using your recipies for a few year now and I cant tel you how much fun I've had making my own pickled peppers salsas and hot sauces...I usually riff a little on your recipies these days as I experiment with falvors close to my heart...I now grow close to a dozen kinds of chilis and people here in Poland are amazed at my bountiful crops...Slowy but surely am converting them to the spicy side of life..
I have some nice jars waiting for me this winter now. Love the pickled peppers!!
Cheers Mike!
Mike Hultquist says
Thanks so much! Glad you're enjoying the recipes! Thanks for sharing this!
Shelly says
This is an amazing recipe!! Do you leave it out on the counter or can you put this is the fridge for longer storage? About how long will these last for on the counter and/or fridge?
Mike Hultquist says
This is best kept in the fridge, Shelly. Glad you like it! It will last many months this way.
Stacie says
This is the third time making them. I use the recommended jalapeños and carrots in the recipe but I add sweet onions, sweet peppers and Serrano peppers (2 for every 4-5 jalapeños. I double the recipe and it cans perfectly. My issue is keeping in the house. My husband eats it on everything, even eggs!!
Mike Hultquist says
Great to hear, Stacie! I know, I love these so much! Glad you're enjoying them.
mike says
i have read the USDA recommends using NO oil in recipes for water canning, it can interfere with the seal.
Mike Hultquist says
Mike, yes, though there is a very little amount of oil compared with the acidic elements. You can skip the oil and simply simmer the ingredients in the seasoned vinegar, then water bath. Or, look into pressure canning.
Mindy says
I made these last year, and waterbathed them with no problem. they have been wonderful. I just made sure to wipe rims well.
Masha says
As easy as they are delicious! (Very)
Mike Hultquist says
Thanks, Masha!
Mike Waters says
How do I “process in a water bath for longer storage “
Mike Hultquist says
Mike, add the pickled jalapenos and carrots to a sterilized jar, then seal and boil them in a water bath for 10-15 minutes (or up to 20 minutes), depending on your elevation.
Melissa Meredith says
This is delicious. I'm about to make it for the second time. No changes (if you knew me you'd know that's significant). Thank you for this recipe! ️
Mike Hultquist says
Awesome! Thanks, Melissa!
Ellen says
could I reduce the cooking time if I'm going to can then in a water bath. I'd like to preserve the crunch if I can
Mike Hultquist says
Ellen, yes, you can do that.