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.
Prep Time10 minutes mins
Cook Time15 minutes mins
Total Time25 minutes mins
Course: Appetizer, Snack
Cuisine: American, Mexican
Keyword: carrots, jalapenos, pickled, pickling, recipe, spicy
Servings: 16
Calories: 20kcal
- 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
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.
Calories: 20kcal | Carbohydrates: 2g | Sodium: 442mg | Potassium: 36mg | Sugar: 1g | Vitamin A: 1310IU | Vitamin C: 4.7mg | Calcium: 7mg | Iron: 0.1mg