Facebook Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon BLT Icon TV Icon Close Icon Sorted BLT/Search Icon
Pickled serrano chilis | wefacecook.com Pickled serrano chilis | wefacecook.com


Serves: 8
If they like it, it serves 8 otherwise  - thinking face emoji
Preparation time: 15 minutes
Cooking time: 10 minutes
Totaltime: 25 minutes

The pickling of hot peppers is a common practice across Latin America. These pickled serranos add tartness and heat to everything from tacos to scrambled eggs. For the tastiest results, allow the pickled peppers to sit in the refrigerator for at least a week before you use them.
Serrano chili peppers fall between Jalapeño and Cayenne peppers, which should give you an idea just how mild they really are.


  • 2 cups extra-virgin olive oil
  • 2 large white onions, halved lengthwise and cut crosswise into 1⁄4″ slices
  • 2 tsp. toasted cumin seeds
  • 1 tsp. dried oregano
  • 24 serrano or jalapeño chilis
  • 12 whole allspice
  • 12 whole black peppercorns
  • 4 dried bay leaves
  • 1 cup distilled white vinegar
  • Kosher salt, to taste


  • Heat the oil in a 12″ skillet over high heat. Add the onions and cook until just soft, about 2 minutes. Add the cumin, oregano, peppers, allspice, peppercorns, and bay leaves; cook, stirring occasionally, until the peppers soften slightly, about 5 minutes. Add the vinegar and salt; bring to a simmer.
    Transfer the pepper mixture to a 1 1⁄2 -qt. sterilized glass jar and allow to cool to room temperature; cover and refrigerate for 1 week before serving.
Login to Save to Recipe Box
Add Recipe Note
Save to Recipe Box
Add Recipe Note
Saved Add to List

    Add to List

Add Recipe Note
Saved Add to List

    Add to List

Add Recipe Note