Pickled Jalapeños
Hot and tangy, this taco topping tastes great on grilled meat or fish too. For a mild version, discard the seeds and ribs from the jalapeño slices.
From the story: Make your own pickled jalapeños for tacos and so much more
Heat the oil in a small saucepan over medium-high heat. Add the garlic, onion and carrot and cook, stirring often, until light golden brown at the edges, about 3 minutes.
Reduce the heat to medium and add the jalapeños, bay leaf, oregano, piloncillo and salt. Cook, stirring until the sugar melts, about 1 minute. Add the vinegar and ¼ cup water and bring to a boil, stirring. Reduce the heat to low and simmer, stirring occasionally, until the jalapeños are khaki green and almost tender, 2 to 3 minutes. Remove from the heat.
Transfer to a bowl to serve immediately or to a jar to use later. To jar, carefully spoon the solids into a pint jar, then pour in the liquid. If needed, add enough water to barely cover the solids. Screw on the lid fingertip-tight, then cool to room temperature. Refrigerate until ready to use.
Get our Cooking newsletter.
Your roundup of inspiring recipes and kitchen tricks.
You may occasionally receive promotional content from the Los Angeles Times.
