Best Pickled Jalapenos Taqueria Style

What Took Me So Long To Make The Best Pickled Jalapenos

I saw these in the markets for years and just blew them off, pickled jalapenos. Who cares. Until!

My neighbor gave me a ton (a lot 😊) of jalapenos from his garden and I don’t throw out food (Chef rule number 1!) so I decided to pickle them. I went to one of my favorite sites Mexican Please and found a recipe. There are few minor changes to fit my tastes (less carrot and onion and more cumin)

These were so good I wish i had made them earlier because they are now mainstay on my Taco caterings. The little bit of oil, oregano, bay leaf and cumin throw these over the top.

I always have these on hand along with dough and home made salsas. You can put these on everything, tacos, wraps, burgers, hotdogs, eggs etc… I could go on like Bubba in Forest Gump.

Get Everything Ready

• slice 10 jalapenos 1/8- 1/4 inch thick
• peel and slice 1/2 small onion
• peel and slice 1/2 small carrot
• 1 tablespoons vegetable oil
• 1.5 cup white vinegar
• 1 cup water
• 3/4 to 1 tsp oregano
• 1/2 to 1 tsp cumin seeds
• 1 tbsp kosher salt
• 10 black peppercorns
• 1bay leaf

Super Easy

Don’t cut back on the oil because it gives the jalapenos a very luxurious texture.

Instructions

• heat oil in medium saucepan, add onion, garlic, and carrots. Sauté for a couple minutes
• Then add the jalapenos and sauté for a couple minutes. Add cumin and sauté 30 seconds.
• add the rest of the ingredient and simmer until jalapenos darken to an army green, a couple minutes.
• let them cool. They will last for weeks in the fridge.

Put these on this quick vegan snack