320g Fresh Jalapenos, as pictured.

250g Carrots

20ml salt

45ml water

3 cloves garlic, peeled and roughly chopped.

7 whole peppercorns

3.5ml cumin seed

7 bay leaves

1.5ml dried oregano

280g white onions sliced or chopped in large pieces

45ml vegetable oil

420ml white vinegar

140ml white wine vinegar or cider vinegar

7 whole garlic cloves, peeled

3.5ml dried oregano

3 bay leaves

1ml dried thyme

1ml granulated sugar

Quantity: 1x 2 pint jar 1.1 litre

Source: The Art of Mexican Cooking


To prepare the jalapenos, slice the stalk off, split in half, remove the seeds and veins, then split again to achieve 4 pieces. Please make sure you are wearing latex gloves as the chilli juice will burn your fingers.

Peel the carrots and slice thinly, on the diagonal for more effect.

Place both in a large glass bowl and sprinkle with salt and leave to macerate for about 1 hour.

Place the water in a small blender or processor add the chopped garlic, peppercorns, bay leaves, cumin seed, 1.5 ml oregano, blend until as smooth as possible. Leave to one side.

Peel and slice onions or chop into large pieces. For this batch I have sliced the onions too finely.

Once the hour is up.

Heat a large deep frying pan with 45 ml of vegetable oil.

Once hot add the water and spice mix and the onions and fry until the moisture has gone and the onions are translucent.

Drain the jalapenos and carrots through a seive over a bowl to retain the juices.

Add the drained chillies and carrots to the pan, stir fry over high heat for about 10 minutes.

Add the chilli and carrot juice, vinegars, whole garlic cloves, thyme, bay leaves, oregano and sugar.

Bring to the boil and continue boiling for about 8 minutes.

Transfer to a large glass bowl to cool.

Place in a jar or jars and refrigerate.

This will keep for ages in the fridge, but it's too good to last very long.

Selected recipes

Fresh chillies

Fresh Chillies

Jalapenos, carrots and onions in the pan.

Chillies, carrots and onions

Finished Escabeche.

Finished pickle