Pickled jalapeños (Jalapeños curtidos) from Nopalito: A Mexican Kitchen (page 39) by Gonzalo Guzmán and Stacy Adimando

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Mexican-style stewed steak (Bisteces à la Mexicana); Carnitas

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • patioweather on September 21, 2025

    Like sometimes noted, I also ended up with much less than expected. The recipe said 8 cups so I halved the recipe and ended up with about 2. Maybe his jalapenos are much bigger because this ended up also being about as much carrot and onion as jalapeno.

  • sometimes on March 20, 2025

    Made as written. Was quite concerned about burning the spices in the first step and had to cut it a bit short; would probably start with only the garlic in the future. Also ended up with about half the promised yield at just more than a quart jar full despite measuring and packing things in pretty well. Not sure how there would be enough liquid for a second full jar even if there was enough veg. Just quibbling with the instructions though; these were tasty, pleasantly seasoned, and a nice storable condiment to have on hand, so I’m sure I’ll make them again in the future.

  • SheilaS on May 15, 2018

    Delicious flavors here. I will certainly keep these and the Salsa Escabeche they go into in my fridge.

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