Authentic Mexican Pickled Jalapeños Recipe

5 de 3 votos

Authentic Mexican Pickled Jalapeños Recipe

Have you ever tasted a dish and thought, "This needs a little something extra?" Mexican pickled jalapeños, or Chile en vinagre, are that perfect tangy, spicy touch that elevates any meal. Whether you’re topping tacos, adding a kick to sandwiches, or simply snacking on them straight from the jar, these pickled peppers bring the vibrant flavors of Mexico straight to your kitchen. Let's dive into the easy, authentic recipe that’s been a staple in Mexican households for generations.

cups

Calories: 57kcal

Ingredients

3 tablespoons vegetable or olive oil
2 cups peeled and sliced carrots
1 large onion, sliced
1 pound chiles jalapeños
1 garlic head
1 bay leave
3-4 cups white vinegar
1 teaspoon thyme, dried
1 teaspoon oregano,dried mexican oregano is best
1 teaspoon marjoram *optional
1/4 teaspoon pepercorns
1 teaspoon salt

Instructions

To make pickled peppers, prepare chilies, carrots, onion, and garlic by peeling and slicing them.
To start, pour oil into a pot, ensuring it covers the bottom. Once the oil is heated, add the carrots and sauté them for a few minutes. Afterward, introduce the onion, garlic, and jalapeño peppers. Keep in mind, that we don't want the vegetables to brown, they just need to be lightly sauteed.
Cover the vegetables with vinegar and add herbs and salt. Lower the heat and bring them to a simmer for 5 to 10minutes. You are looking for a change in color in the chiles, they should be dark green. Then, turn off the heat and let them rest. Once they have cooled, pack them into glass jars with lids.

Notes

Chiles en vinagre can last for several weeks to several months in the refrigerator, depending on how they are prepared and stored.

To ensure maximum freshness and flavor, store them in an airtight container in the refrigerator and consume them within a few weeks of opening.

Nutrition

Course: Basics

Cuisine: Mexican

Diet: Vegan, Vegetarian

Author: Alejandra Graf