Taqueria style pickled Mexican carrots and carrots

If you’ve ever found yourself reaching for those spicy carrots and jalapeno at your favorite authentic Mexican restaurant, this recipe will bring a taqueria-style flavour.

These spicy pickled carrots are filled with bold heat from large jalapeno, Mexican oregano aromatic spices and rich white vinegar brine, and the next day will only get better. Perfect for tacos, or even snacks, there is a good chance that this recipe will be repeated.

Ingredient notes

• White onion: Increase natural sweetness and flavor depth when frying.
• Garlic cloves: Cut into thinly aromatic punches and blend it into brine.
• Ground cumin: Bring warm, earthy notes to the mix.
• Mexican oregano: Unlike Italian oregano, this herb adds a citrus-based peppery flavor.
• Kosher salt: Enhance the overall taste without being too much.
• Thin sliced ​​jalapeno peppers: Use large jalapeno for those bold spicy bites.
• Slice carrots: Crispy, slightly sweet, perfect for pickling – use about four medium carrots.
• Black pepper: Used for subtle bites and aromatic scents.
• granulated sugar:Balanced acidity, only a little sweetness.
• Glass of water and white vinegar: Form a rich and delicious salt water.
• Bay Leaf: One or two add subtle herbal flavor when boiling.
• olive oil: Used to soften onions and garlic on the stars

How to Make Taqueria Style Pickled Jalapeno and Carrots

1. In a large pot, heat the oil and sliced ​​onions over medium heat and cook until the onions are tender.
2. Add the sliced ​​garlic, cumin, oregano and salt to the onion and sauté for 1-2 minutes.
3. Add the jalapeno and carrots and sauté for another minute.
4. Pour water, vinegar and sugar into the pot and add bay leaves.
5. Bring the mixture to low heat and cook for about 10 minutes until the jalapeno turns from vibrant green to dark green.
6. Remove the pan from heat. Transfer the jalapeno and carrots to glass cans for storage. Place the top on the liquid so that the vegetables are soaked under salt water. Store in the refrigerator, cover for 24 hours, and then eat for the best flavor.
   

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Taqueria style pickled Mexican carrots and carrots

These taqueria style pickled jalapeno and carrots bring your favorite Mexican restaurant decor to your kitchen.

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• In a large pot, heat the oil over medium heat and slice the onions and cook until the onions are tender.

• Add the sliced ​​garlic, cumin, oregano and salt to the onion and sauté for 1-2 minutes.

• Add the jalapeno and carrots and sauté for another minute.

• Pour water, vinegar and sugar into the pot and add bay leaves.

• Bring the mixture to low heat and cook for about 10 minutes until the jalapeno turns from vibrant green to dark green.

• Remove the pan from heat. Transfer the jalapeno and carrots to glass cans for storage. The tOP was performed with liquid so that the vegetables were soaked in salt water.

• Store in the refrigerator, cover for 24 hours before eating for the best flavor.

Switch nutrition information

Calories: 164KCAL | carbohydrate: 29g | protein: 3g | Fatty: 1g | Saturated fat: 0.2g | Polyunsaturated fat: 0.3g | Monounsaturated fat: 0.1g | sodium: 700mg | Potassium: 765mg | fiber: 7g | sugar: 16g | Vitamin A: 22147IU | Vitamin C: 92mg | calcium: 111mg | iron: 3mg

Nutrition Disclaimer: Fresh meals at home are not nutritionists or nutritionists, and any shared nutrition information is just an estimate. If you need to verify any information, we recommend running the ingredients through the online nutrition calculator.

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