Chiles en vinagre (Mexican pickled jalapenos) are the perfect addition to sopita, tacos, quesadillas, sandwiches, and pretty much anything! Our easy recipe + video shows you how to make them at home.
About The Recipe
Chiles en vinagre is a Mexican authentic recipe consisting of pickled hot peppers, the most common type is jalapenos but other types of chilies are also used.
There are a few names in Mexico that refer to this recipe, for example, Jalapeños en vinagre, jalapeños en escabeche, or simply chilitos.
They are a staple in Mexican cuisine so is not a surprise to find them at every household, restaurant, and taco stand.
Those pickled chiles are the perfect addition to many Mexican recipes, like tortas cubanas, soups, dips, salads, quesadillas, and of course, tacos.
They are mostly sold canned at local supermarkets or Latin American stores all over the world, but making your own at home is also very easy because you can not only use jalapeno peppers but any type of fresh hot chilies available where you live.
Canning jalapenos is a wonderful way to preserve fresh produce and have it available all year long. This is my family recipe, so easy and simple that you can even twist it and make your own version with various vegetables.
The Ingredients Needed
*Check the recipe card below for exact measurements of the ingredients*.
- CHILES: For this recipe, you can use any type of spicy peppers you want, from jalapenos to serrano peppers, to any hot peppers available to you.
- VINEGAR: White or cider vinegar.
- VEGGIES: I am using white onions and carrots, but other crunchy vegetables can be added as well (see below).
- SPICES: Garlic cloves, bay leaves, oregano, black peppercorns. You can also add other spices, check below for variations in the recipe.
- OIL: Use extra virgin olive oil, sunflower oil, or any mild-flavored oil.
- WATER: Use 1 part of water for each part of vinegar.
- SALT: Fine salt, coarse salt, or kosher salt.
Related article: How to choose the best vinegar for pickling. By Picklewiki.com
How To Make Chiles En Vinagre
Cut carrots into thick slices, then cut onions into small wedges. Peel the garlic cloves and prepare all the spices you will need.
Cut the stems off your jalapenos chilies and then slice them into thick rings.
Heat the olive oil in a large sauté pan over medium-high heat.
Add carrots, garlic, bay leaves, and peppercorns. Sauté for half a minute to allow the spices to release their aroma.
Add chilies and onions, mix and cook, stirring constantly, for about 2 minutes or until chiles and onions soften a little bit.
Meanwhile, in a large bowl mix 1:1 of vinegar and water. Add the vinagre mixture to the pan making sure the ingredients are slightly covered.
Mix in oregano and season with salt. Bring to simmer and cook uncovered for 4-5 minutes, no more, or chilies will become mushy.
While the chiles mixture is still hot, distribute it into 2 or more sterilized jars. Pour in the remaining liquid making sure the ingredients are well covered.
Close the lid and allow chiles en vinagre to cool down before eating. Place the jar in the fridge where it will last for up to 1 month.
Useful Recipe Notes
- Use more vinegar mixture to make the recipe, so you will end with extra brine. The brine of pickled jalapenos adds just the perfect kick to many recipes, like this Mexican tuna salad.
- You can also cut chiles lengthwise, instead of rings.
- You can also cook everything a bit longer, I just like carrots to remain a bit crunchy so I prefer to sauté them just for a few seconds.
- If you want to cut down some spiciness, remove seeds and membranes from chiles.
- If you want to prevent irritation in your hands, make sure to use gloves when handling the chili peppers.
Recipe Variations
- Mix in other veggies: Sometimes chiles en vinagre will have only carrots and onions, but sometimes they will include cauliflower, potatoes, Welsh onions, or even green beans.
- Make it colorful: My grandma Elvira used to make Pickled jalapeños con betabel (with beets), you can see in the photo below how colorful they are and I assure you, they’re also delicious!
- Use any chili pepper: This recipe can be adapted to use other types of chilies, for example, Thai green chilies, Serrano chilies, or Italian peperoncini.
- Add other spices: Some recipes will include marjoram (mejorana) or thyme (tomillo). Both spices go perfectly with pickled chiles.
How To Eat
Chiles en vinagre, are mainly served as a condiment with many meals and are also used in many dishes as an ingredient. Check out our recommendations to eat them:
- Blend them with pinto beans to make frijoles puercos.
- Chop them and add them to the best Mexican macaroni salad or to this creamy chicken salad.
- Serve on top of frijoles refritos (refried beans), BBQ chicken tostadas, or crispy potato tacos.
- Make this creamy and delicious tuna dip with jalapeños.
How To Store
Chiles en vinagre last up to 1 month in the refrigerator. Make sure you use a jar or a glass container with a tight lid for storing.
Glass preserves better flavors and aromas. For best storage, use mason jars with canning lids.
You can also store Pickled Jalapeños en escabeche in your pantry for several months if you just make sure to can them properly.
This How to can food guide may be helpful if you don’t know how to preserve food in jars.
Watch The Video
Did you know? Jalapeno peppers are good for heart health and are one of the best foods for boosting your metabolism! You should definitely include them in your diet.
Chiles en vinagre (Mexican pickled jalapenos)
Equipment
- 2 or 3 sterilized mason jars for canning
Ingredients
- 1 lb jalapeño peppers (cut into thick rings)
- 1 large carrot (sliced)
- 1 medium white onion (cut into wedges)
- 4 Tbsp Extra virgin olive oil (or any oil you prefer)
- 2 bay leaves
- 2 garlic cloves (peeled)
- 1 Tbsp oregano
- 1 Tbsp peppercorns
- 2 cups white vinegar
- 2 cups water
- salt (to taste)
Instructions
- Heat oil in a large sauté pan over medium heat.
- Add carrots, garlic, bay leaves, and peppercorns, and sauté for 30 seconds.
- Add chilies and onions, mix and cook for about 2 minutes or until jalapenos start to soften.
- In a large bowl mix the vinegar and water.
- Add the water and vinegar mixture to the pan and make sure the ingredients are slightly covered with liquid.
- Add oregano and season with salt. Mix and simmer for 5 minutes.
- Turn off the heat, and then distribute the pickled chilies and vegetables into sterilized jars when they're still hot.
- Pour in the remaining liquid making sure the ingredients are well covered.
- Close the lid, allow to cool down, then chill in the fridge until needed (read notes).
Notes
- Chiles en vinagre last up to 1 month in the refrigerator.
- This recipe can be adapted to use other types of chilies, for example, Thai green chilies, Serrano chilies, or Italian peppers (friggitelli).
- Add other veggies to the mix, like beets, cauliflower, Welsh onions, or green beans.
- Use more vinegar mixture to make the recipe, the brine adds just the perfect kick to many other recipes.
- You can also cut chiles lengthwise, instead of rings.
- If you want to cut down some spiciness, remove seeds and membranes from chiles.
- Use gloves when handling the chili peppers.
Nutrition Information
Loved this Mexican pickled jalapenos recipe? Then please don’t forget to rate it and leave us a comment below! Also…
- Tag us on INSTAGRAM if you make this recipe.
- Follow us on FACEBOOK for blog updates.
- Don’t miss our pins in PINTEREST.
- Check up and follow our YOUTUBE channel.
FAQ
Can I make this recipe with dried chilies?
No. To make plump pickled peppers you will need fresh produce.
Is this recipe gluten-free?
Yes. Mexican pickled jalapenos are naturally gluten-free as the recipe doesn’t call for any ingredient with gluten.
Are Mexican pickled jalapenos spicy?
Yes. But not overly spicy, for example, jalapeños are spicer than poblanos, but not as much as serrano peppers. Also, you can remove the seeds and membranes of chiles to make them less spicy.
Similar Recipes
Pickling is fun! Especially if made in a quick and easy way, right? Here are other super easy pickling recipes you might enjoy:
These pickled jalapeños are my spicy addiction! Bursting with heat and tanginess, they bring life to my meals. Perfect on nachos, burgers, or anything needing a fiery kick. Can’t get enough!
Chiles toreados are a fiery delight! The blistered peppers, seasoned to perfection, pack a punch of flavor. They were a fantastic side for the carne asada tacos I made yesterday.
Can you pickle these in a canning way. I would like to keep them for a while?
Hi Kathleen, I honestly don’t know. But I suppose it’s possible just as you can pickle other types of chilies with that method.
Thank you for teaching me this!
The recipe is very easy to follow and I just came to tell you that I didn’t knew those were called “chiles en vinagre”, my mom will always call them “jalapenos”. Thank you :)
I just finish making them! The recipe is so easy and pretty straightforward. Can’t wait to eat them with tacos 🌮