Rosa's Pickled Jalapenos

Fried Oysters
8 cups

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


  • 20 medium jalapenos (about 1 ¼ pounds)

  • ½ cup olive oil

  • 2 medium white onions, cut into 2-inch chunks

  • 2 large carrots, cut into ½-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

  • ½ lime, cut into ½-inch slices

  • 1 ½ tablespoons sugar

  • 2 teaspoons yellow or Dijon mustard

  • 12 allspice berries, crushed

  • ½ 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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