This is a traditional Mexican recipe for making pickled jalapeño peppers, known for their tangy, spicy flavor. They are perfect as a side dish or condiment to accompany various Mexican meals or as a zesty addition to sandwiches and burgers.
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Peel the carrots and cut them into slices half a centimetre thick.
The chiles can be left whole if they are small or cut them into strips or in half.
Peel the onion and cut it into slices half a centimetre thick, and separate it into rings.
In a frying pan, heat the oil and fry the onion and the peeled and whole garlic cloves, over low heat for about three minutes, always stirring to prevent browning.
Add the carrots to the preparation and cook for a couple of minutes over low heat, then add the chiles to cook for four more minutes.
Add the vinegar and water to the preparation and let everything boil for a few minutes until the carrots are tender.
Finally, add the thyme, bay leaf, oregano, and salt, mi,x and remove from the heat.
Place the preparation in the clean glass jars, distributing the ingredients neatly.
Cover the jars and let them cool to room temperature.
Store the jars in the refrigerator, where they will keep well for several weeks.
Handle jalapeños with care, as they can irritate skin and eyes. Consider wearing gloves when slicing them.
How long can pickled jalapeños be stored?
Keep the pickled jalapeños in the refrigerator for up to 2 months.
Can I eat the pickled jalapeños immediately?
They can be eaten immediately but are best if allowed to sit for at least a day to develop more flavor.
What can I use pickled jalapeños for?
Use as a topping for tacos, burgers, sandwiches, or nachos. They also work great as part of a charcuterie board.
Do I need to slice the jalapeños?
You can slice them into rings or leave them whole for a milder pickled pepper. If leaving whole, puncture each pepper with a knife to allow the brine to penetrate.
What is the purpose of adding carrots?
The addition of carrots provides a subtle sweetness that complements the heat of the jalapeños.
