Everything! I like mine on scrambled eggs, in my salad, as a side with fried chicken, in a tortilla with pico, on top of chili, toppers on deviled eggs, with hummus, chop them up and put with avocado, just to name a few. These are my go to condiment for just about anything. I use your easy pickled jalapeno recipe though and add white onions. When the jar is empty I either refill with same or I add radishes to the spicy brine....which oh my, if you have not had them, they are the best!
We just made our second batch in 4 days. These are so good and spot on flavor. Added to pulled pork sliders, tostadas, tacos or just on their own. Absolutely delicious and easy.
Ate these my whole life in East Texas. My mom would make a bunch as we ate them all the time. She would also make some with a little cayenne at times which were also great
Hello Chef and thanks so much for the best pickled jalapeños and carrot recipe I’ve found. I have followed 5 recipes with disappointing results. Then I found your channel. This recipe is the absolute best. I did use sugar first time, only because I had no honey, my 2nd batch I used a dark honey. Both were great. Thanks for a great easy to follow recipe.
Excellent recipe! I have made this several times, and it is always exceptional. Today I fried fresh potatoes in the skillet with the leftover jalapeno/ garlic/carrot/ olive oil remnants. I added bacon bits to the potatoes at the end, and had potato/bacon tacos on corn tortillas topped with the pickled carrot/ jalapeno mixture. Delicious! Thank you for the fantastic recipe and the great step by step process. Much appreciated!
@@ChiliPepperMadness , it was divine! I am making another batch of your incredible pickled jalapenos and carrots. The last batch was devoured quickly! Thanks so much for the exceptional recipe.
Hello, I was searching for picking carrots and your style and recipe was the one. I made them for the 1st time ever for my husband I hope he love it. The reason I decided to make it for him is that when we order Mexican food he orders pickle carrots but they give them like 6 or 8 slices and its not enough for what he pays for them. So thank you so much I appreciate it that your made this video and shared it.
Hello again, well tonight my husband was eating dinner with the pickle 🥕🥕 and likes them better homemade than the restaurant. He was happy eating the crunchy🥕🥕and a smile on his face. He asked me if I made more i told 2 more containers. I asked him why because he wants to share with his older brother. I think this is going to be a staple in this house. Once again Thank you ever so much.
Delicious, thank you! I would make a few changes: Cook minimally to keep some crispness, carrots can be longer. Add white onions sliced half dome. Add small whole red radishes too. Take out seeds from jalapeno peppers to lower heat. Excellent recipe, many thanks!
I love this stuff. First time I saw it was at this burrito joint called Tacos Guaymas in Tacoma, Wa. HUGE burritos, but while I was waiting, I would scoop up a few cups of the jalapeno carrots they had. Always paid for it the next day, but worth it.
Thank you I've missed these since we moved from southern California. The ones we had were a little sweet like what you showed and had onions in them too.
I This is the recipe I've been looking for! Never thought to saute peppers n carrots first, always just simmered in water. Never knew to use peppercorns either! Just made this today and it turned out awesome! (For a lil more heat added 2 chocolate habaneros). This is the 5th recipe I've used from you and it was awesome again! Right up there with your Jalapeno-Pineapple Hot sauce recipe! But the best so far was the Homemade Chicago-Style Giardiniera! Make that all the time! Thanks for awesome recipes! Now I'm off to tackle your Homemade Chili Garlic Sauce!
What can l use instead of the Mexican oregano? This looks delicious and l definitely would like to make it….loved your chilli relish and l add it to my coleslaw.
Thanks! You could use marjoram (very similar to oregano but slightly sweeter and less bitter). Other alternatives would be Italian oregano (slightly different flavor profile, being a bit milder than Mexican oregano) or even thyme (different flavor but can still complement the other ingredients in the liquid well). Try these in the above order and let me know how it goes!
I had this in Guatemala recently and want to make some to give away. I’m not sure how to store or transport these to my friends. When I take these to my friends, should the jars stay refrigerated? How long can a jar remain unrefrigerated?
Hey Edgar, this will keep in the refrigerator in a sealed container for several weeks or longer. When transporting for short distances, it’s best to keep the container refrigerated. Use a cooler with ice packs to maintain a cold temperature during transport. If you can’t keep it refrigerated, aim to deliver within a couple of hours but not longer. Beyond this, the risk of spoilage increases.
Isn't it funny? I have pickled carrots in the past using a packaged dill pickle spice mix. I now pickle jalapeños with just a few basic ingredients. I have candied jalapeños using honey instead of white death sugar. As an experiment I have even candied pickled jalapeños with honey. The secret being to not cook the pickled jalapeños too much. Now I can try all that with carrots and jalapeños combined. Tnx 😉
Oh my goodness sir...you should put a warning on your video to tell us to cook this outside. Nearly killed my husband and me. Still coughing. But I tasted a carrot and it's delicious. So you're forgiven! LOL
@@ChiliPepperMadness I googled (what to do with all those jalapeños in my garden) and guess who's site came up? I opened the site and saw your picture and said "Hmmm...you again!" LOL so I perused your site and saved it. You've got some pretty nice recipes there and the one I am on my way to try out is your Cowboy Candy recipe. After reading a lot of the comments I thought this looks like it's something I must try. So thanks for your work on helping people like me turn what GOD provided in my garden into delishes treats.
@@ChiliPepperMadness Ok these are so good I'm making another batch. LOVE them on a cracker with a piece of old cheddar cheese. So yummy! And taking a chance at cooking them in the house again. LOL
Hey Betty, the pre cooking step is needed to slightly soften them and remove some of the raw taste. It's done briefly, so "mushy" shouldn't be a problem. However, if you are concerned, make some adjustments to the blanching time, although watch out for that crunch factor! Remember that pickling can often be adapted to your taste. Who knows - maybe those adjustments will make it even more delicious for you!
Yes, I make a recipe similar to this except i also add sliced white onions. We have an over-abundance of Jalapenos every year and I process these in a water bath for the time suggested. I don't cook mine down much because they get mushy when processing if you do. We just finished our last jar from last summer and I am getting ready to make my first new season's batch right now!
@@ChiliPepperMadness - Mandolin gets everyone once. My brother just told me about this recipe (he lives in San Antonio) and absolutely loved it, so I'm making it tonight here on Cape Cod. Thanks
Nice recipe & techniques. I just posted a new video my Channel as well. Check it out! I agree...Super addictive. I added a few extra spices to customize the recipe like garlic, oregano, clove, cumin and dill.
What would you put these on? Tacos or a Burrito? 🔥
Everything! I like mine on scrambled eggs, in my salad, as a side with fried chicken, in a tortilla with pico, on top of chili, toppers on deviled eggs, with hummus, chop them up and put with avocado, just to name a few. These are my go to condiment for just about anything. I use your easy pickled jalapeno recipe though and add white onions. When the jar is empty I either refill with same or I add radishes to the spicy brine....which oh my, if you have not had them, they are the best!
Plate meals are best for this excellent condiment!
Thank you for this video! ✌🏽
We just made our second batch in 4 days. These are so good and spot on flavor. Added to pulled pork sliders, tostadas, tacos or just on their own. Absolutely delicious and easy.
Awesome!
I love to add caifflower to the jalapeno. Carrots and onions
Ate these my whole life in East Texas. My mom would make a bunch as we ate them all the time. She would also make some with a little cayenne at times which were also great
Just had these for the first time from a taco truck. Came to youtube and this recipe is exactly what I was looking for. They are quite addicting.
Yes, totally!!
Outstanding! One of my favorites when out for some plain ol' good texmex. Thank's for sharing your recipe. 😊💪
Our pleasure!
Making another batch today. This recipe is perfection!
Excellent! Glad you enjoy it!
Hello Chef and thanks so much for the best pickled jalapeños and carrot recipe I’ve found. I have followed 5 recipes with disappointing results. Then I found your channel. This recipe is the absolute best. I did use sugar first time, only because I had no honey, my 2nd batch I used a dark honey. Both were great. Thanks for a great easy to follow recipe.
You are very welcome - enjoy!
Excellent recipe! I have made this several times, and it is always exceptional. Today I fried fresh potatoes in the skillet with the leftover jalapeno/ garlic/carrot/ olive oil remnants. I added bacon bits to the potatoes at the end, and had potato/bacon tacos on corn tortillas topped with the pickled carrot/ jalapeno mixture. Delicious! Thank you for the fantastic recipe and the great step by step process. Much appreciated!
Awesome! Sounds wonderful, Michelle! I'd dig right into that! =)
@@ChiliPepperMadness , it was divine! I am making another batch of your incredible pickled jalapenos and carrots. The last batch was devoured quickly! Thanks so much for the exceptional recipe.
Hello, I was searching for picking carrots and your style and recipe was the one.
I made them for the 1st time ever for my husband I hope he love it.
The reason I decided to make it for him is that when we order Mexican food he orders pickle carrots but they give them like 6 or 8 slices and its not enough for what he pays for them.
So thank you so much I appreciate it that your made this video and shared it.
Wonderful! Glad you enjoyed them, Ramonita. We love them! Glad to help. =)
Hello again, well tonight my husband was eating dinner with the pickle 🥕🥕 and likes them better homemade than the restaurant.
He was happy eating the crunchy🥕🥕and a smile on his face.
He asked me if I made more i told 2 more containers.
I asked him why because he wants to share with his older brother.
I think this is going to be a staple in this house.
Once again Thank you ever so much.
@@ramonitavalentin5451 I love to hear it. =)
Delicious, thank you!
I would make a few changes:
Cook minimally to keep some crispness, carrots can be longer.
Add white onions sliced half dome.
Add small whole red radishes too.
Take out seeds from jalapeno peppers to lower heat.
Excellent recipe, many thanks!
I do these often but i include shallots, a fresno or hab per jar, and radishes.
I love this stuff. First time I saw it was at this burrito joint called Tacos Guaymas in Tacoma, Wa. HUGE burritos, but while I was waiting, I would scoop up a few cups of the jalapeno carrots they had. Always paid for it the next day, but worth it.
So good!
@@ChiliPepperMadness Love this recipe, also like adding onion in with mine. YUMMY!!!
Thank you I've missed these since we moved from southern California. The ones we had were a little sweet like what you showed and had onions in them too.
Absolutely! Onions are a GREAT addition.
I This is the recipe I've been looking for! Never thought to saute peppers n carrots first, always just simmered in water. Never knew to use peppercorns either! Just made this today and it turned out awesome! (For a lil more heat added 2 chocolate habaneros). This is the 5th recipe I've used from you and it was awesome again! Right up there with your Jalapeno-Pineapple Hot sauce recipe! But the best so far was the Homemade Chicago-Style Giardiniera! Make that all the time! Thanks for awesome recipes! Now I'm off to tackle your Homemade Chili Garlic Sauce!
Excellent! Glad you enjoyed it! I appreciate it. Very happy you are enjoying the recipes. Have a good one!
Made these yesterday and they are very tasty.
Happy to hear that!
Great recipe. I love adding whole cloves of garlic. and maybe a whole habanero with the stem chopped off..
Sounds awesome! Very nice.
What can l use instead of the Mexican oregano? This looks delicious and l definitely would like to make it….loved your chilli relish and l add it to my coleslaw.
Thanks! You could use marjoram (very similar to oregano but slightly sweeter and less bitter). Other alternatives would be Italian oregano (slightly different flavor profile, being a bit milder than Mexican oregano) or even thyme (different flavor but can still complement the other ingredients in the liquid well). Try these in the above order and let me know how it goes!
@@ChiliPepperMadness Thank you🙏🏼👍🏼
This looks like the best recipe yet!
Very tasty for sure!
Do you place them out side the fridge for a few weeks or in the fridge?
Lila, in the refrigerator. Enjoy!
Can I waterbath these for a longer shelf life.
You certainly can, yes.
I had this in Guatemala recently and want to make some to give away. I’m not sure how to store or transport these to my friends. When I take these to my friends, should the jars stay refrigerated? How long can a jar remain unrefrigerated?
Hey Edgar, this will keep in the refrigerator in a sealed container for several weeks or longer. When transporting for short distances, it’s best to keep the container refrigerated. Use a cooler with ice packs to maintain a cold temperature during transport. If you can’t keep it refrigerated, aim to deliver within a couple of hours but not longer. Beyond this, the risk of spoilage increases.
Great recipe, thx
Glad you liked it!
Stuffs the best.
In this recipe, what's shelf life of the mix?
Kris, this will last months in the refrigerator.
Thank you
Welcome!
Isn't it funny? I have pickled carrots in the past using a packaged dill pickle spice mix. I now pickle jalapeños with just a few basic ingredients. I have candied jalapeños using honey instead of white death sugar. As an experiment I have even candied pickled jalapeños with honey. The secret being to not cook the pickled jalapeños too much. Now I can try all that with carrots and jalapeños combined. Tnx 😉
Yes, absolutely! Great combination for sure! Thanks, Kevin.
Roberto’s has the best
Have you tried Mike's yet? 😂
@@ChiliPepperMadness no but I’m gonna then I’ll reply again.
Thanks.
Welcome! :-)
WOW!
This recipe was incredible and delicious. Thank you!
Glad you liked it!!
Oh my goodness sir...you should put a warning on your video to tell us to cook this outside. Nearly killed my husband and me. Still coughing. But I tasted a carrot and it's delicious. So you're forgiven! LOL
Haha, yes, sometimes the peppers can get fumey!!
@@ChiliPepperMadness I googled (what to do with all those jalapeños in my garden) and guess who's site came up? I opened the site and saw your picture and said "Hmmm...you again!" LOL so I perused your site and saved it. You've got some pretty nice recipes there and the one I am on my way to try out is your Cowboy Candy recipe. After reading a lot of the comments I thought this looks like it's something I must try. So thanks for your work on helping people like me turn what GOD provided in my garden into delishes treats.
Glad to be helpful, Brenda! I hope you find lots of recipes you enjoy. =)
@@ChiliPepperMadness Ok these are so good I'm making another batch. LOVE them on a cracker with a piece of old cheddar cheese. So yummy! And taking a chance at cooking them in the house again. LOL
Haha, be careful! =) But yes, we LOVE these.
I want to water bath can this and I think the pre cooking step would make them mushy. Don’t know as I have never done this.
Hey Betty, the pre cooking step is needed to slightly soften them and remove some of the raw taste. It's done briefly, so "mushy" shouldn't be a problem. However, if you are concerned, make some adjustments to the blanching time, although watch out for that crunch factor! Remember that pickling can often be adapted to your taste. Who knows - maybe those adjustments will make it even more delicious for you!
@@ChiliPepperMadnessThanks. I’ll keep this in mind and tweak as I go. 😊
I liked that gringo touch of honey.
Honey optional.
Nice job on the on the recipe that you're missing the onions and definitely use sugar.
Absolutely. Onion is nice here and surely a touch of sweet if you prefer. It's your world now! Enjoy.
Can you can his recipe?
Carol, yes, the acidity should be high enough.
Yes, I make a recipe similar to this except i also add sliced white onions. We have an over-abundance of Jalapenos every year and I process these in a water bath for the time suggested. I don't cook mine down much because they get mushy when processing if you do. We just finished our last jar from last summer and I am getting ready to make my first new season's batch right now!
Nice, enjoy!!
Niiiiiiice 🤘
Mandolin looks like it will easily open up some fingers. Ouch!!! But this recipe looks perfect.
Yeah, need to be careful with a mandolin! Learned that the hard way once.
@@ChiliPepperMadness - Mandolin gets everyone once. My brother just told me about this recipe (he lives in San Antonio) and absolutely loved it, so I'm making it tonight here on Cape Cod. Thanks
Just put them on any sandwich that you want.
Yes, great on so many things for sure.
Nice recipe & techniques. I just posted a new video my Channel as well. Check it out! I agree...Super addictive. I added a few extra spices to customize the recipe like garlic, oregano, clove, cumin and dill.
Excellent, will check it out! Totally addictive.
I can't ever save them. I eat them quicker than I make them.
I know, so good!
Cheat code.
Not sure what this means?
I Mexican well i Chihuahua theres no spices just plain.
Yep, you can really vary up the seasonings as you wish with this type of dish.