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Rosa's Pickled Jalapenos


This delicious recipe is courtesy of Roberto Santibanez's "Rosa's New Mexican Table."

  • Yield: Makes about 8 cups

Source: The Martha Stewart Show, May Spring 2007


  • 20 medium jalapenos (about 1 1/4 pounds)
  • 1/2 cup olive oil
  • 2 medium white onions, cut into 2-inch chunks
  • 2 large carrots, cut into 1/2-inch rounds
  • 24 cloves garlic, peeled
  • 3 cups cider vinegar
  • 3 tablespoons coarse salt
  • 3 bay leaves
  • 4 sprigs fresh thyme
  • 4 sprigs fresh marjoram
  • 1/2 lime, cut into 1/2-inch slices
  • 1 1/2 tablespoons sugar
  • 2 teaspoons yellow or Dijon mustard
  • 12 allspice berries, crushed
  • 1/2 teaspoon whole black peppercorns, coarsely crushed


  1. With a paring knife, cut two slits on opposite sides of each jalapeno, starting about 1/2 inch from the stem end and ending about 1 inch from the tapered end.

  2. Heat oil in a deep nonreactive saucepan over medium-low heat. Add the jalapenos, onions, carrots, and garlic and cook, stirring often, until the vegetables are softened but not browned, about 10 minutes.

  3. Add the vinegar, 1 cup water, salt, bay leaves, thyme, marjoram, lime, sugar, mustard, allspice, and peppercorns. Bring to a boil, then reduce heat to a simmer. Cook for 15 minutes. Remove pan from heat and cool to room temperature.

  4. Transfer pickled jalapeno mixture to a clean glass jar and refrigerate. Pickled jalapenos will keep up to 6 weeks, refrigerated, as long as the vegetables are completely submerged in liquid.

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