Pickled Serrano Chiles

  • Serves

    makes 24 Pickles


The pickling of hot peppers is a common practice across Latin America. These pickled serranos make a versatile condiment that adds tartness and heat to everything from tacos to scrambled eggs. For the tastiest results, allow the pickled peppers to sit in the refrigerator for at least a week before you use them.


  • 2 cups extra-virgin olive oil
  • 2 large white onions, halved lengthwise and cut crosswise into 1⁄4" slices
  • 2 tsp. toasted cumin seeds
  • 1 tsp. dried oregano
  • 24 serrano or jalapeño chiles
  • 12 whole allspice
  • 12 whole black peppercorns
  • 4 dried bay leaves
  • 1 cup distilled white vinegar
  • Kosher salt, to taste


Step 1

Heat the oil in a 12" skillet over high heat. Add the onions and cook until just soft, about 2 minutes. Add the cumin, oregano, peppers, allspice, peppercorns, and bay leaves; cook, stirring occasionally, until the peppers soften slightly, about 5 minutes. Add the vinegar and salt; bring to a simmer.

Step 2

Transfer the pepper mixture to a 1 1⁄2 -qt. sterilized glass jar and allow to cool to room temperature; cover and refrigerate for 1 week before serving.

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