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top view of pickled pepper strips in bowl

Pickled Hot Pepper Strips(Rajas En Vinagre)

Easy Formula For Mexican-Style Pickled Hot Peppers, Escabeche!
Course Appetizer, Garnish/Cndiment
Cuisine Mexican
Prep Time 20 minutes
Cook Time 15 minutes
Pickling Time 1 day
Total Time 1 day 35 minutes
Servings 1 quart


  • 2 tbsp avocado or grapeseed oil
  • 2 medium carrots sliced, see photo above
  • 4 large jalapeños
  • 4 chile guero
  • 4 chile manzano
  • 1 small white onion sliced into strips
  • 2-3 cloves of garlic, smashed
  • 2 tsps Mexican oregano
  • 2-3 bay leaves
  • kosher or pickling salt, to taste
  • 1/2 cup apple cider or white distilled vinegar
  • 1/2 cup water
  • 1 tsps whole peppercorns


  • Remove the stems from hot peppers. Removing seeds is optional. Slice into uniform strips, if possible. Set aside.
  • add 2 tbsp of oil to a large skillet. Preheat to medium for a few minutes.
  • In a large measuring cup, mix the vinegar with water. Season to taste with kosher(or pickling salt). Remember it should taste slightly salty in order to season the pepper strips well. Set aside.
  • Add the carrots to hot oil in pan first. Stir and cook for 3 minutes.
  • Add all the peppers, onions, garlic, oregano, bay leaves and peppercorns. Stir well to combine. Saute for 3-4 minutes.
  • Pour in the vinegar/water solution to the pepper strips in pan. Stir gently. Taste for salt.
  • Let it come up to a gentle simmer for 5 minutes. Remove from heat and let cool at room temperature. Once cooled store in glass jars in the refrigerator. Best if eaten within 15 days.


Vegetables like cauliflower, broccoli and beets can be added to the mix. They must be partially cooked ahead of time. as the carrots were or blanch in boiling water.