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You are here: Home » Salsas

Pickled Habanero Peppers Recipe

Published: Aug 24, 2011 · Updated: Aug 12, 2018 by Mely Martínez

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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.

Pickled Habanero Peppers / Chiles Habaneros en Vinagre

Pickled Habanero Peppers Recipe | Receta de Chiles Habaneros en Vinagre

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”.

Pickled Habanero Peppers Recipe | Peppers Habanero

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)
Pickled Habanero Peppers Recipe | Instructions step by step
  • 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.
Pickled Habanero Peppers Recipe | Instructions step by step, quick and easy
  • 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.
Pickled Habanero Peppers Recipe | Mexican Recipes

¡Buen provecho!
Sharing this post with Full Plate Thursday and Season with Spice.

Mely,

More recipes:
Tacos de Alambre
Pickled Bird Peppers

Pickled Habanero Peppers

Mely Martínez
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. 
4.88 from 8 votes
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 20 mins
0 mins
Total Time 30 mins
Course Salsas
Cuisine Mexican
Servings 20 Servings
Calories 37 kcal

Ingredients
  

  • 20 habanero peppers about 6 ounces
  • 2 cups carrots, peeled and cut into rounds (about 10 ounces)
  • 10 green onions or 1 ½ white onion cut in quarters
  • 2 cups cauliflower florets. about 8 ounces
  • 10 cloves garlic, peeled
  • 3 tablespoon olive oil or vegetable oil
  • 1 cup mild vinegar
  • 1 cup of water
  • 3 bay leaves
  • ½ teaspoon of Mexican oregano
  • ⅓ teaspoon thyme
  • ⅓ teaspoon marjoram
  • 1 ½ tablespoon of se salt
  • ½ teaspoon of crushed black peppercorns
  • 6 Allspice berries crushed

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.
  • Heat the oil on a medium size pot at a low heat.
  • Add the Carrots, peppers, cauliflower, green onions, and garlic. Cook stirring frequently for about 7 minutes. Habanero’s skins are tender and cook fast.
  • Add all 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 presurre cooker canning method then they will last for a year or more.

Notes

The Habanero peppers are one of the hottest peppers, but by preparing them this way their spiciness will mellow after a few days.

Nutrition

Serving: 0.25cupCalories: 37kcalCarbohydrates: 4gProtein: 1gFat: 2gSaturated Fat: 1gSodium: 538mgPotassium: 129mgFiber: 1gSugar: 1gVitamin A: 2298IUVitamin C: 22mgCalcium: 18mgIron: 1mg
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Reader Interactions

Comments

  1. Tamera Beaulieu

    August 16, 2021 at 2:42 am

    Hi, I just have a quick question. If I use a boiling water bath for my pickles, do I still need to store them in the fridge. If so , is there a way to adapt this recipe so that they do not need to be stored in the fridge.

    Reply
    • Mely Martínez

      August 16, 2021 at 6:53 pm

      Hello Tamera,
      You can store them in your pantry, too. No need to adapt the recipe.

      Reply
  2. Casey

    September 24, 2019 at 7:50 pm

    I made this recipe tonight. I HOPE the Habaneros did not turn out too mushy as I used a lid when simmering.

    In a few days, I will give another update.

    Shout out to Chile Pepper Institute for the Caribbean Habanero Seeds!!

    Thanks, Casey

    Reply
  3. Heidi

    September 20, 2019 at 10:22 am

    5 stars
    I'm going to add radish to mine as well! If I'm going to can them, should I cook them for less time on the stove top?

    Reply
    • mmartinez

      September 23, 2019 at 8:20 am

      Hello Heide,
      You can follow the recipe as indicate and use it for canning too.

      Reply
      • Glenda

        October 03, 2019 at 8:14 am

        So when canning are you using water bath or pressure cooking ? which one and for how long? if pressure method what is the pound pressure?

      • mmartinez

        October 03, 2019 at 12:45 pm

        Hello Glenda,
        we only place them in the clean glass jar and close them tightly. No need to make all the canning process. The vinegar will help preserve the peppers.

  4. Corey

    June 12, 2012 at 7:21 pm

    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.

    Reply
    • Mely

      June 16, 2012 at 2:14 pm

      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

      Reply
  5. Corey

    June 12, 2012 at 7:21 pm

    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.

    Reply
  6. MyCookingTime

    September 19, 2011 at 2:50 pm

    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

    Reply
  7. Karen

    September 05, 2011 at 3:49 pm

    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!

    Reply
  8. Miz Helen

    August 28, 2011 at 10:54 pm

    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

    Reply
  9. Prieta

    August 27, 2011 at 4:52 pm

    Oh boy, this looks amazingly hot! Great recipe Mely, I love your pictures, too.
    Saludos.

    Reply
  10. Carmen

    August 27, 2011 at 3:09 pm

    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

    Reply
  11. Taste of Beirut

    August 26, 2011 at 9:15 pm

    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.

    Reply
  12. Byte64

    August 25, 2011 at 2:42 pm

    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

    Reply
  13. Mexico in my kitchen

    August 25, 2011 at 12:05 pm

    @ 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

    Reply
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Mexico in my kitchen | Mely Martinez

Hi, I'm Mely Martinez, a former Mexican school teacher, home cook, and food blogger. I moved to the United States about ten years ago, after living in Mexico my whole life. Now I love to share home-style recipes for authentic Mexican food.

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