A traditional Mexican recipe of pickled jalapeño peppers with carrots and onions, perfect to accompany meats, tacos and more.
Ingredients
- 2 pounds of jalapeño peppers
- 8 carrots
- 2 onions
- 2 heads of garlic
- 1 ½ cups of apple cider vinegar
- 2 1/2 cups of water
- 1 cup of vegetable oil
- 1 tablespoon of dried oregano
- 1 tablespoon of salt
Instructions
- In a small saucepan, boil the vinegar, water, garlic, oregano, and salt for 5 minutes. Add the oil and boil for another 2 minutes. Set aside.
- In a large pot, bring 8 cups of water to a boil. Add the chilies and carrots, and cook for 5 minutes. Add the onion and cook for 3 more minutes.
- Drain the vegetables and place them in a glass container.
- Pour the hot pickling mixture over the vegetables and stir well.
- Let it rest for at least 6 hours before consuming. Refrigerate for better preservation.
Notes
- Use gloves when handling chili peppers.
- It is best if left to rest for 24 hours before serving.
- You can add other vegetables such as cauliflower, green beans or nopales.
- Use sterilized glass jars for better preservation.
- Preparation Time: 20 minutes
- Cook Time: 15 minutes
- Category: Preserves
- Method: Pickling
- Cuisine: Mexicana
Nutrition
- Serving Size: 100 g
- Calories: 80
- Sugar: 3 g
- Sodium: 300 mg
- Fat: 5 g
- Saturated Fat: 0.8 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 2 g
- Protein: 1 g
- Cholesterol: 0 mg