Taqueria Carrots and Jalapenos, aka Pickled Carrots and Jalapenos, is a wonderfully flavorful condiment served at Mexican restaurants. Most likely, you have encountered these tasty spicy pickled carrots and jalapenos before. They are usually served in small containers to accompany your tacos, fajitas, quesadillas, guacamole sauce, salsa, and even sandwiches.
Once you have had these delicious Taqueria Carrots and Jalapenos, that’s just the start of the addiction. You will want more of these Pickled Carrots and Jalapenos. They are perfect for condiments for almost any Mexican meal. You’ll be surprised how easy Taqueria Carrots and Jalapenos are to make and how fast they disappear.
Taqueria Style Pickled Jalapenos are the perfect addition to your nachos, tacos, or fajitas, and more! Made from onion and garlic with Mexican oregano and whole spices, then mixed with fresh jalapenos and carrots in a simple vinegar brine. I actually even enjoy them in my salads and on just plain tortillas at times.
Some of you may be asking, what does Taqueria mean in Spanish? A Taqueria is a place aka Mexican restaurant where tacos, burritos, and other Mexican dishes are made and sold.
Equipment needed for Taqueria Carrots and Jalapenos
Rubber gloves *optional*
Large deep pot
Canning rack *optional*
I love these Taqueria Carrots and Jalapenos because you can control how spicy they become by leaving most jalapeno seeds or obliterating the seeds and membranes. You are in charge of your level of heat when making these yummy Pickled Carrots and Jalapenos. The ingredients are easy to find, and most you may already have on hand. If you are in a seasonal area, you can find jalapenos almost all year round in local organic markets.
Ingredients needed for Taqueria Carrots and Jalapenos
Dried red chilies
Bay leaves whole
Tips, Tricks, and Answers about Taqueria Carrots and Jalapenos
When choosing your produce, look for fresh, organic, and local produce. If you are in a seasonal area, you can still easily find organic jalapenos at almost any organic market.
Gather and prep all of your ingredients and kitchen gadgets before getting started on the recipe.
Be sure to be careful handling the jalapenos as some have more sensitive skin than others and can have a bad reaction from handling them with bare hands. If you have sensitive skin, use plastic gloves.
Always thoroughly wash your hands before handling the ingredients, and use clean lids, jars, and seals that have been sterilized to prevent any spoilage.
These Taqueria Carrots and Jalapenos, when stored properly in a nonreactive container with a tight-fitting lid- preferably glass will last 3-4 weeks without canning if stored correctly.
You can make these Taqueria Carrots and Jalapenos as mild or spicy as you like by removing the seeds and membranes if you want a mild flavor. Or you can leave the membranes and seeds intact and enjoy a more kicked-up spicy flavor.
If you are using a canning or water bath method to store these pickled carrots and jalapenos, you must follow these process methods’ guidelines. If in doubt, visit the Nation Preserve Center for home canning and preserving procedures.
Taqueria Carrots and Jalapenos
- Sharp knife
- Rubber gloves *optional*
- Cutting Board
- Sterilized canning jars and lids
- Large deep pot
- Canning rack *optional*
- Metal tongs
- Clean towel
- 7 larger carrots sliced diagonally
- 10 jalapenos sliced diagonally
- 1 large white onion halved, sliced thinly
- 8 cloves garlic chopped
- 1½ cups white vinegar use 5% acidity to can
- 1½ cups water
- 4 small dried chilies *optional* chopped
- 4 whole Bay leaves
- 10 black peppercorns crushed
- ½ teaspoon cumin seeds crushed
- 2 teaspoons Mexican dried oregano
- 2 teaspoons Kosher salt
- In a large, deep pot, add the 4-pint jars and their lids. Cover with water and bring to a full boil over high heat. Boil for 15 minutes. Turn off the heat. Use tongs to remove the pint jars and lids from the hot water. Turn the jars upside down onto a kitchen towel to drain.
- While the jars sterilize, start the pickle brine: In a small skillet set over medium heat, add the cumin seeds and toast, often stirring, until the seeds are golden and fragrant, About 1- 2 minutes.
- To a medium saucepan, add the white vinegar (5% acidity), water, kosher salt, Mexican oregano, crushed toasted cumin seeds, chopped garlic cloves, red chilies, crushed black peppercorns, and bring to a boil over high heat. Add the sliced carrots, cook 4-5 minutes before adding the onions and jalapeños and turn off the heat.
- Ladle the Taqueria Carrots and Jalapenos evenly among the clean, sterile jars. Top with the hot vinegar brine, leaving ½ inch of headspace at the top of the jar. Fasten the metal lids onto the jars and refrigerate for up 3 weeks to 1 month.
- Optional- Canned Taqueria Carrots and Jalapenos: Transfer the jars back to a pot of hot tap water with a canning rack inserted. Place the jars in the water, carefully wipe them down on the outside, and ensure the lids are tightly secured. The jars should be covered by at least a few inches of water. Boil for 10 minutes. Use the metal tongs to carefully transfer the jars to a kitchen-towel-lined surface and cool completely at room temperature. After 12-24 hours, check each lid to ensure it does not give or move around and has wholly sealed. Store in a cool, dry, dark space.
Please be sure to use safe procedures when deciding to use a water bath or canning technique on this recipe. You are solely responsible for your safety while using these techniques, and McCallum's Shamrock Patch Blog will not be held accountable for the spoilage of canned goods resulting from this recipe. Although themccallumsshamrockpatch.com attempts to provide accurate nutritional information, these figures should be considered estimates. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and how ingredients are processed change the effective nutritional information in any given recipe. Under no circumstances will themccallumsshamrockpatch.com be responsible for any loss or damage resulting from your reliance on nutritional or processing information.
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