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–+ servings
carrot jalapeno salsa in a white bowl
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5 from 1 vote

Pickled Carrot and Jalapeno Salsa

This one is for all you salsa lovers out there! Don't be scared away by the jalapeno, pickling mellows the jalapenos and marries them beautifully to the carrot and onion in this mouthwatering salsa.
Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Course: Dips
Cuisine: Mexican
Keyword: carrot salsa, easy salsa, fresh salsa, jalapeno salsa, pickled carrot and jalapeno salsa, pickled jalapeno salsa, pickled salsa, salsa recipe
Servings: 10
Calories: 41kcal
Author: Courtney O'Dell

Equipment

Ingredients

  • 8 jalapenos sliced
  • 2 carrots sliced in rounds
  • 1 onion halved and sliced
  • 8 cloves of garlic
  • 1 tablespoon olive oil
  • 1 ½ cups white vinegar
  • 1 cup water
  • 1 tablespoon sea salt
  • ½ teaspoon Mexican oregano
  • ½ teaspoon cumin seeds
  • 8-10 black peppercorns
  • 3 bay leaf

Instructions

  • Heat olive oil in large pan over medium heat until shimmery, add onion to pan, and soften until lightly browned and translucent, about 5 minutes, stirring to prevent burning. 
  • Add garlic, let get fragrant, about 40 seconds. 
  • Add spices to molcajete and lightly grind, press bay leaf with grinder to release oils, but do not crush. Add to pan and stir in.  
  • Add the jalapenos and carrots, lightly sauteeing until softened, then add vinegar and water and bring to a rapid boil. 
  • Remove from heat and place in jars and serve immediately or let cool.

Nutrition

Serving: 1g | Calories: 41kcal | Carbohydrates: 5g | Protein: 1g | Fat: 2g | Polyunsaturated Fat: 1g | Sodium: 647mg | Fiber: 2g | Sugar: 1g