Chiles Curtidos (Pickled Peppers)

  • Serves

    makes About 1 Quart


These vinegary pickled chiles are an essential condiment for all kinds of street foods in Mexico.


  • 2 tbsp. olive oil
  • 1 small white onion, thinly sliced
  • 1 medium carrot, thinly sliced crosswise
  • 1 clove garlic, minced
  • 10 red or green jalapeños, pricked with a paring knife
  • 1 cup distilled white vinegar
  • 1 12 tsp. kosher salt
  • 1 tsp. dried oregao
  • 1 dried bay leaf


Step 1

Heat oil in a 4-qt. saucepan over medium heat. Add onion, carrot, and garlic, and cook, stirring, until barely tender, about 3 minutes. Add jalapeños, and cook, stirring, for 4 minutes. Add vinegar, salt, oregano, bay leaf, and 2 cups water, and bring to a boil; remove from heat and let cool to room temperature. Transfer to a storage container and refrigerate for up to 2 weeks.

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