With Cinco de Mayo just around the corner Mexican style, pickled jalapenos and carrots are the perfect way to enhance your celebration this year with minimal effort.
Personally, my favorite part of the taqueria style pickled jalapenos is the carrots. There are always far too many jalapenos and not enough carrots! I wanted to make up a batch with plenty of spicy carrots.
This recipe couldn’t be easier, all you will need is:
- 8 jalapenos
- 5 carrots
- 1 small onion
- 4 cloves of garlic
- Oil for sauteing
- 1.5 cups of white vinegar
- 1 cup of water
- 1 tablespoon of Kosher or sea salt
- ½ teaspoon of cumin
- ½ teaspoon of oregano
- ¼ teaspoon black pepper
- 1 bay leaf
- 3 to 4 Glass jars for storing
If you don’t have any of the spices don’t worry, they aren’t necessary. The only thing you will need though is kosher or sea salt.
Rinse off your jalapenos and carrots, peeling the carrots, cutting both into ¼ inch slices.
Slice the onion and mince the garlic.
Heat up oil in a large pan over medium heat.
Add onion and garlic to the pan once oil is warm.
While the onion is cooking, gather the remaining ingredients.
Once the onion is slightly softened (after about 5 minutes) add jalapenos, carrots, and spices to the pan.
Saute until jalapenos and carrots are slightly softened (about 5 minutes).
Then add your vinegar, water, and salt to the pan.
Let simmer for a few minutes until the jalapenos turn a dark army green.
Fill each jar to the top with the jalapeno-carrot-onion mixture and then top with the brine.
Let the jars cool before placing their lids on and putting them in the fridge.
The jalapenos will need to pickle overnight before they have reached their full flavor potential but feel free to sample a few.
These delicious, spicy pickled jalapenos are a great addition to tacos, nachos, sandwiches, tostadas, or whatever you can imagine! Really the possibilities are endless.