Taqueria-Style Pickled Jalapenos and Carrots Recipe

🧂 Ingredients

• 4-5 jalapeno peppers
• 2 medium sized carrots

  peeled
• 2 garlic cloves

  chopped
• 1 tablespoon olive oil
• 1 teaspoon Mexican oregano
• 1 teaspoon black peppercorns
• 1 cup water
• 1 cup white vinegar
• 1 bay leaf
• 1 tablespoon salt
• 1 tablespoon honey or sugar

  optional

Instructions

• 1 Slice the jalapenos and carrots to ¼ inch thick, discarding the stems. A
  mandolin is great for this to achieve uniform slices.
• 2 Heat the oil in a large pan to medium heat. Add the jalapeno and carrot slices.
  Cook them, stirring a bit, for 5 minutes.
• 3 Add the garlic, oregano and peppercorns. Stir and cook another minute, until you
  can smell the garlic.
• 4 Add the remaining ingredients and bring to a quick boil.
• 5 Reduce the heat and simmer for 10 minutes.
• 6 Cool, then transfer to a jar. Enjoy.

Nutrition Info