Go Back
Print
Recipe Image
Notes
Nutrition Label
–
+
servings
Cups (US)
Metric
Smaller
Normal
Larger
Chiles en vinagre (Mexican pickled jalapenos)
author
Maricruz Avalos Flores
3
250ml jars
Pickled Jalapenos (chiles en vinagre) Mexican style is the perfect addition to tacos, quesadillas, sandwiches, steaks, or salads. This easy recipe can be ready in less than 20 minutes!
prep
10
minutes
minutes
cook
8
minutes
minutes
total
18
minutes
minutes
PRINT
PIN
Equipment
2 or 3 sterilized mason jars
for canning
Ingredients
Cups (US)
-
Metric
▢
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
Calories:
248
kcal
|
Carbohydrates:
19
g
|
Protein:
3
g
|
Fat:
20
g
|
Saturated Fat:
3
g
|
Polyunsaturated Fat:
2
g
|
Monounsaturated Fat:
14
g
|
Sodium:
22
mg
|
Potassium:
567
mg
|
Fiber:
7
g
|
Sugar:
9
g
|
Vitamin A:
5078
IU
|
Vitamin C:
184
mg
|
Calcium:
79
mg
|
Iron:
2
mg
rate this recipe
Scroll down and leave a comment with stars!