Pickled Habanero Peppers Recipe
I have been doing some Pepper Pickling these days taking advantage that this is a great time of the year to get your hands on the best produce. It could be that you grow your own or pick them at the farmers market. Today, I am happy to be able to find so many varieties of peppers, not only from México but also from other countries.
In México, the Pickled Jalapeños are commonly sold at supermarkets in cans and by a large number of brands. They are also called “Chiles Encurtidos”, or “Chiles en Escabeche”.
The recipe for Jalapeño pickles is almost the same as this one, only the cooking time will take few more minutes because the Jalapeños are thicker that Habaneros. You can use this recipe with other peppers like Serranos, Thai or Hungarian peppers and play around with the addition of vegetables. Here I added carrots, cauliflower and green onions. But zucchini, corn, nopales and green beans could be a good addition too. My younger sister adds cubed potatoes to her pickled peppers and then serves them at parties with an antipasto platter.
How to make Habanero Peppers Recipe
SALTAR A LAS INSTRUCCIONES COMPLETAS
Instructions:
Have all your ingredients ready.
- First cut a small incision on the side of peppers using a paring knife to avoid having bursting peppers in the middle of the cooking process. (Please check the ingredients list below)
- Heat the oil in a non-aluminum pot in a low flame.
- Add the Carrots, peppers, cauliflower, green onions and garlic. If using more vegetables add now. Cook stirring frequently for about 7 minutes. Habanero’s skins are tender and cook fast.
- Add the rest of the ingredients and bring to a boil. Simmer for 10 minutes. Remove from heat and cool.
- Place in glass jars and keep refrigerated. They last for about 2 months. Or if you prefer to use a canning method then they will last for a year or more.
- 20 habanero peppers about 6 ounces
- 2 cups of carrots peeled and cut into rounds (about 10 ounces)
- 10 green onions or 1 1/2 white onion cut in quarters
- 2 cups of cauliflower florets. about 8 ounces
- 10 garlic cloves peeled
- 1/3 cup olive oil or vegetable oil
- 1 cup of a mild vinegar
- 1 cup of water
- 3 bay leaves
- 1/2 teaspoon of Mexican oregano
- 1/3 teaspoon thyme
- 1/3 teaspoon marjoram
- 1 1/2 tablespoon of se salt
- 1/2 teaspoon of crushed black peppercorns
- 6 Allspice berries crushed
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Have all your ingredients ready.
-
First cut a small incision on the side of peppers using a paring knife to avoid having bursting peppers in the middle of the cooking process.
-
Heat the oil in an non aluminum pot in a low flame.
-
Add the Carrots, peppers, cauliflower, green onions and garlic. If using more vegetables add now. Cook stirring frequently for about 7 minutes. Habanero’s skins are tender and cook fast.
-
Add the rest of the ingredients and bring to a boil. Simmer for 10 minutes. Remove from heat and cool.
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Place in glass jars and keep refrigerated. They last for about 2 months. Or if you prefer to use a canning method then they will last for a year or more.
The Habanero peppers are one of the hottest peppers, but by preparing them this way their spiciness will mellow after a few days.
¡Buen provecho!
Sharing this post with Full Plate Thursday and Season with Spice.
Mely,
More recipes:
Tacos de Alambre
Pickled Bird Peppers
I love the variety of colors in the habañeros…such a beautiful pickle =)
Gracias por tus recetas Mely, me confiezo, cada que se me borran las ideas y no se que preparar para la comida del dia, vengo a darme una vuelta por tu blog. Me has salvado tantas veces, ya asta mi madre estraña que no le llame preguntando por recetas.
Deberias escribir un libro.
Saludos, xo
Ah Mely! se me hizo agua la boca! Yo los hago con todas las verduritas picadas, le pongo nopales y el habanero en rajitas. Delicioso, para los que de verdad comen chile. Y también hago una pasta de chile con los chiles habaneros y ajos asados, vinagre y sal. La haz hecho?
What a nice, bright, spicy start to my morning!
Thanks,
Rinda
@ Hello Girlichef, Love to see you stopping by.
@ Ruth, No te creas creo a todos nos pasa algunos dias no se nos antoja ni siquiera cocinar. A mi cuando empasa eso lo anuncio a mi familia. 🙂
@ Nora, Hago una salsa de chiles habaneros, con ajo, aceite de oliva y vinagre. Eso si esta super picosa!! Esa la aprendia a hacer en Chetumal, se la ponen a los Hotdogs.
@ Maria Ontiveros, A very spicy morning indeed.
Thanks for visiting,
Pasen un buen dia!
Mely
I can't get enough of this stuff. Since my jalapenos aren't spicy enough these days, I'm wondering if I'm brave enough to make the jump to habaneros.
Hola Kirby,
Why don't you try with a few of these since they are really spice. They will mellow after a few days of preparing.
Mely
Hola Mely amiga!! How are you? Good to see you. I've been busy and cut down on posting because I'm back and forth to San Jose. I just had to pop in and print out your recipe. I've got Haba's growing in the garden and plan on pickling some, drying some and giving some away. I like your recipe. Pictures are great. Have a great rest of the week Mely and it's always good seeing you. Hope you are well. Take care.
great pickle recipe 🙂 hope your well Mely
Hello Gloria,
I am doing fine thanks. I bet you have a great bounty to harvest in your garden this year.
Enjoy San Jose, I know it has great Mexican food.
Mely
Wow Mely : qué lindas fotos y qué picosísimo debe de estar esto 🙂 eres buena para el chile eh?
buena receta 🙂
slaudos
Hola Pily, si me gusta lo Picante pero con moderacion por que soy propensa a las migrañas y lo picante extremo me las provoca. Asi que lo como pero poquito.
Saludos
Mely
Mely,
Como estas.?
Ahora estuve pensando en platntar matas de chiles.
Tus chiles se ven bien bonitos los colores.
Si leo por email 🙂
Se me hizo agua la boca nada mas de ver estos chilitos, pero wooooooo me imagino lo que pican, creo que hasta me harian llorar jaja, buenisima receta Mely, saludos cariñosos.
That looks so lovely, Mely! I do have some jalepeno peppers in my garden. Perhaps I could adapt this recipe for them?
@ Lovetospin,
This recipe is widely used for jalapenos, you will be happy with the results.
@ Dama, Thanks for letting me know. You should try to plant jalapenos or any other peppers. I have tomatoes and peppers growing in pot.
@ Hola Norma,
Si Norma pican cuando estan recien hechos pero con los dias lo picante de los chiles se va disipando un poco. Gracias por visitar. Yo tambien te envio un saludo cordial. Que bueno verte de nuevo en el mundo blogeril.
Mely
Me encantaría probar que tan picosos quedan, porque curiosamente en esta temporada me han tocado unos chiles habaneros que no picaban demasiado y unos chiles serranos infernales.
Un abrazo
I love peppers, especially poblanos; habaneros hae scared me though but since you seem to indicate that these other veggies will dampen their heat, it would be worth a try! Beautiful recipe.
Esta entrada no puede pasar desapercibida, qué barbaridad, chiles habaneros en escabeche son palabras mayores, yo prefiero las salsas, o estos mismos en poca cantidad. No me imagino que tanto baje su picor después de hacerlo, pero no me animo. Y mira que si hay alguien que conozca que coma chile, esa mera soy yo.
Besos
Oh boy, this looks amazingly hot! Great recipe Mely, I love your pictures, too.
Saludos.
Hi Mely,
It is so good to see you today. Your Pickled Peppers look so "Hot" and delicious! My eyes are watering and I can't wait to try this recipe, it looks awesome! Hope you are having a great week end and thank you so much for sharing with Full Plate Thursday.
Come back soon!
Miz Helen
I just made some pickled carrots the other day. I love the idea of using potatoes in this – what a great idea. And the cauliflower…. why have I not put cauli in mine?? Good recipe, Mely!
Mmmmm gracias Mely, me llevo la receta!
Cuando voy a Tampico, Tamps. ahí aprovecho para traerme la red de habaneros pues es muy barato por allá y los preparo en rebanadas para acompañar los tacos:
Chiles habaneros en rodajas
Cebolla fileteada
Vinagre blanco
Orégano
Lo dejo fermentar mínimo 1 día pero entre más… mejor y listo para acompañar unos taquitos de bistek mmm
These taste delicious chopped up and put in ground beef for habanero burgers and also in pico de gallo in place of the jalapenos or serranos.
These taste delicious chopped up and put in ground beef for habanero burgers and also in pico de gallo in place of the jalapenos or serranos.
You are absolutely right Corey. Have you them in Hot dogs? In Chetumal, Quintana Roo, MX., some street vendors offer the hot dogs with a sauce made out of Habaneros, garlic and oil. It sures take the Hot dog to a new level.
Keep cooking and thank you for your comment.
Mely