Simple Pickled Chiles and Carrots(Chiles en Vinagre)

Easy pickled chilis and carrot (Mexican Condiment)

Hello all, being that Colleen and I live in California we have an abundance of Mexican food. Myself being Mexican American and Dutch my family has many recipes and I wanted to take the time to share our take on this traditional pickled chilies and carrot recipe or (chiles en vinagre.) This simple condiment pairs well with chorizo and eggs, nachos, burritos, tacos, quesadillas, soups, and anything that you want that extra kick in. They sell canned versions of this, but we thought that we would share our easy, clean and healthy version of it with you all.

You will need the following:
  1. 1 cup – White vinegar (apple cider will work)
  2. 1/2 cup – Water
  3. 1/2 tbsp – Coconut sugar or agave nectar
  4. 1/2 tbsp – Sea salt
  5. 1 1/2 tbsp – Grape seed oil (Olive Oil or vegetable)
  6. 2-3Β  Bay leaves
  7. 1/2 tsp – Coriander pods
  8. 1/2 tsp – Oregano
  9. 1/2 tsp – Thyme
  10. 1/2 tsp – Black pepper or (pepper corns)
  11. 4Β  Jalapenos (or your chili of choice)
  12. 4-5 Β Medium Carrots (depending on size)
  13. 1 Garlic garlic clove
  14. 1/2 Small white onion
  15. Glass jar for storage

First off we will start by slicing the carrots, jalapeno, and onions on a bias, we like to cut them into various sizes so that you have options to choose from when eating. (Mostly on the thinner side) To control the heat you can de-seed or as we like to say gut the peppers to your liking. (For ours we kept all the seeds.)

Next you will want to prepare all your seasonings.

Take a medium-sized pot place it on medium heat, add in your oil and carrots. You will want to stir it constantly for about 2-3 minutes.


Once the carrots are about half way cooked (about 2-3 minutes) you will want to add in the jalapenos, again stirring consistently for 3 minutes.

After the chilies have been cooking for a bit you will want to add in the garlic clove and onions. Saute until onions start to become soft but not yet translucent.

Once onions are soft, add vinegar and water. Let this simmer for 2 minutes. Still stirring.


When the liquids have cooked down, add in your seasonings except the salt.


Saute and incorporate all seasonings thoroughly. Next place the lid on for about 5 minutes stirring every couple of minutes. At this point you can add your salt. And close the lid for about 1 more minute.


You can taste and depending on your preference add more sugar, or salt.


Once cooled place into a glass jar, we found that using a pair of small tongs is the cleanest way to place the veggies into the jar. Place all the liquid in also. Then refrigerate and wait for about 24 hours to eat. I would say you can stored it in the fridge for about 3-6 weeks, although it never lasts that long in our house.

This is the completion of this simple recipe, hope you all get the chance to try it out. It is definitely a staple in our home. It makes a wonderful gift to give anyone you know that loves spicey foods, you can just tie a nice bow around it and wa-la. There’s no need to buy it canned, when it’s so easy to make at home and you know each ingredient that goes into it.

We enjoyed this delicious topping with some enchiladas the other night. Enjoy!


16 thoughts on “Simple Pickled Chiles and Carrots(Chiles en Vinagre)

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