Recipes › Pickled jalapenos (or serranos)
Pickled jalapenos (or serranos)
Jalapenos or serranos pickled with carrot, onion and spices. The jar of pickled chiles every taco asks for.
- Heat:
3/5 - Time:
- 25 min
- Servings:
- 1 jar
- Category:
- Side
Ingredients
- 6 jalapenos or serranos (or fresh chile de arbol, or guero)
- 2 carrots
- 1 onion
- 3 cloves of garlic
- 200 ml vinegar and 200 ml water
- Salt, bay leaf, peppercorns and oregano
Steps
- Cut the jalapenos into rounds, the carrots into thin rounds and the onion into slivers.
- In a pot, saute the garlic, carrot and onion in a little oil for a couple of minutes.
- Add the chiles and saute one minute more so they lose the raw edge.
- Cover with the vinegar and the water, and add the salt, the bay leaf, the pepper and the oregano.
- Cook for 5 minutes and transfer everything, with its liquid, to a jar.
- Let it cool: within a few hours they are ready, better the next day, and they keep for weeks in the fridge.