How to Make Taqueria Style Pickled Jalapeños with Carrots and Onions | The Frugal Chef
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- Опубликовано: 19 окт 2024
- How to make Mexican pickles jalapenos and carrots and onions. This recipe delivers spicy, crunchy and delicious vegetables. We are going to pickle jalapeños, carrots and onions in white distilled vinegar with spices. The final result is absolutely perfect. Much better than store bought.
This is a spicy recipe. If you want to make it less spicy remove the seeds from the jalapeños. I recommend that you use gloves because your hands could burn handling so many hot peppers.
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Taqueria Style Pickled Jalapeños and Carrots
12 black peppercorns or 1/2 teaspoon ground black pepper
1/2 teaspoon Mexican oregano
1/2 teaspoon cumin seeds or 1/3 teaspoon ground cumin
1 small white onion - thinly sliced
6 garlic cloves - smashed and peeled (hard tips removed)
2 bay leaves
2 carrots - peeled and sliced (about 1/4th inch thick)
8 large jalapeños - sliced (use gloves)
1 1/4 cups water
2 cups white distilled vinegar
1 tablespoon salt (preferably sea or kosher)
1 tablespoon avocado or olive oil
2 - 1 gallon Mason jars
If you have a mortar, add the peppercorns, oregano and cumin seeds. Smash the spices up a bit. If you do not have a mortar, don’t worry about it. Just add them to the pot as is - except rub the oregano in between the pals of your hands.
Heat a pot with the oil. Add the onion and garlic and cook for about 5 minutes, until the onion is softened and translucent. Work on medium heat and watch out not to burn the garlic as it will get bitter.
Make a well in the middle and add the spices. Let them cook for a minute or so and mix in with the onion. You want to make them fragrant. Add the bay leaves and press them down on to the bottom of the pot for a minute until you can smell that too.
Add the jalapeños and the carrots and mix well. Add the liquid and the salt and press down the vegetables so that they are completely submerged in the vinegar and water. Bring the pot to a boil, reduce the heat and simmer for about 15 to 10 minutes until the jalapeños are no longer bright green.
Turn off the heat and transfer the jalapeños into the jars. Make sure you have a bay leaf in each one and that you add all of the liquid. Press down on the vegetables to make sure they are submerged in the vinegar. Allow the jalapeños to cool down completely, cover and refrigerate for at least 24 hours. The longer you wait, the better.
Music courtesy of RUclips - Make you Move by Ofshane
I've been making these triple recipe once every two weeks! Amazing and a great snack at work. Many thanks and blessings.
This woman crushes her garlic with authority! Thank you for a simple but delicious recipe.
Ha ha! You are so welcome 😊 Thank you for stopping by!
This is very nostalgic for me since my dad’s side is Latino and my grandma would make this a lot. I have a jalapeño plant that is producing over 10 jalapeños that I didn’t know what to do with. Im making my dad some for his birthday coming up.
I cook a lot so I have a lot of the ingredients you use but I love that you always say “use what you have if you dont have ____” after listing an ingredient. Sometimes the cheaper option is just pre-ground pepper or cumin. thank you so much for sharing your recipe!! I know my dad and I are gonna love it. You have a new subscriber ❤️
Welcome!! I am so happy you found my channel 😊 I hope your dad loves these! Thanks so much for your support
Not for the faint hearted indeed, but can totally see this combo going so well with the stronger palates, another saved frugal recipe!
Thank you! 😊
Delicious! Thanks for posting - one of my favorites recipes. I can't eat tacos without this actually.
I absolutely love this dish and found your video. I followed your recipe exactly, and the results were absolutely beyond my expectations. Very delicious! Thank you for making and posting this video!❤️
You are so welcome! Thank you for letting me know it worked for you!
These are wonderful! I don’t have Mexican oregano and they still turned out fabulous! Thank you for your recipe!!
You are so welcome! I am so happy it worked for you!
did you use "regular" oregano?
Thank you so much! I can’t wait to make this!
Looks delicious and easy to make! Cannot wait to try, thanks for sharing!
My pleasure 😊
Great video. These are my favorite at the local taquerias. Can't wait to make my own
Hope they come out perfect for you! Thanks for watching the video 😊
I made your recipe yesterday morning and just opened up the jar - WOW! This is even better than my favorite local taqueria and so easy to make. I'm going to check out your other recipes. I believe the jar size is 1 quart rather than 1 gallon but thanks again for this wonderful recipe!
Haha! Yes, it is one quart. Oh boy. I am so happy that you liked this recipe. I also love it. Thanks for making it and letting us know. Happy New Year!
@@Thefrugalchef Prospero Ano!
Great... gonna make some this weekend.
Awesome! I hope you love them! 😊
Great recipe , tasty ,so good , homemade fresh , excellent .
Thanks a lot! 😊❤️
Awesome recipe! Thank you!
My pleasure 😊 Thanks for watching the video!
I am making it now. Thank u so much .
Thanks for this video, I"m going to make this - delicious!
You are so welcome! I hope it comes out perfect for you!
I have to make this!
I hope it comes out perfect! Thanks! 😊
It sounds delicious 😋. Would like to try this. How do you use this or what is it traditionally paired with?
They are! I love having these with any meal but they are especially good in tuna, egg and chicken salad sandwiches. Of course, add them to any taco you like. Thank you! 😊
Sooooooooo good
Yammmmy
I made 7 qt's today an family went bonkers over it!! Delicioso!!
Shared!
Thank you! 😊
@@Thefrugalchef Your welcome and I love the recipe!
I have seen with a very little little creamier yellow sauce too. Any idea what people add for that? ty looks delicious!
I have never seen that. I will have to investigate. Thanks for watching the video
Omg, you’re my twin😳😳😳😳
Y, si, voy hazer esta receta!
Perfecto!! Ojalá te salga maravilloso 😊❤️
Made this with leftover jalapeños, didn't have bay leaf or carrots, but it still taste great.
Best additive to burritos and tacos with some hot sauce and heavy garlic
I am going to try this! I have 2 jalapeño plants growing and now I know what to do with them. Do you know how to make the green sauce found at taquerias? It isn’t tomatillo sauce, I think it is straight up jalapeños. I have been wanting that recipe because I can’t find it near me...only when I travel to San Antonio.
Check out this video - ruclips.net/video/Ff6dnVRfjYY/видео.html. In it I have 2 salsas without tomatillo that are authentic. One of my cooks at the restaurant would simply place jalapeños in the food processor and add oil, cumin, salt and lime. Process until creamy and done. Hope this helps! Thanks for watching! 😊
is it spicy hot? I love pickled jalapenos but i do not want them to be spicy hot.
i like pickled veggies it helps my sinus's
I love them too. Thanks for stopping by!
I put caifflower in mine
Regular vinegar or apple cider . And why ?
I use regular distilled vinegar but you can use apple cider. The taste will be similar but the apple cider vinegar will darken your vegetables. Thanks for stopping by!
Is the carrot still crunchy? It's the only thing you didn't taste
How long do they last when I store them?
These will last you for a couple of months in the fridge in a closed container. Thanks for watching!
Looks great, but something does not make sense in the written recipe
The jars don’t look like 1 gallon each. They look more like quarts.
I will check that! It is definitely a quart. Thanks!
Does your oregano speak Spanish? 😂
Mine does! How about yours?
@@Thefrugalchef
Poncho oregano for me🤣
Looks great but your recipe calls for two 1 gallon jars but the video looks like quarts.
They are not taqueria style jalapenos. That's the way they were made in the pas.
Ok thanks for watching the video