I had never eaten at a taco truck, and had no idea what I was missing, before I moved to LA. One of my favorite things about taco trucks is the array of salsas, I am the person who gets a tiny container of every single salsa to make sure I’m not missing out on any deliciousness. I am also obsessed with the pickled carrots and jalapeños they always have, but I had always assumed there was some special magic that would make them impossible to recreate at home. Well I have good news, they are surprisingly easy and just as delicious when you take the time to make them at home.
10 jalapeño peppers
2 medium carrots
1/2 a large red onion
3 cloves, garlic
2 bay leaves
1 cup water
1 cup white vinegar
2 tsp kosher salt
1 tsp sugar
-Chop jalapeños and carrots into 1/4 inch thick slices
-Cut half the red onion into slices
-Heat the water and vinegar in a non-reactive saucepan with the bay leaves, garlic, salt and sugar. Bring the mixture to a boil and immediately turn down to a simmer
-Add the jalapeños, carrots, and onion and let it simmer for 5 minutes.
-Once the mixture is cool, spoon it into jars and refrigerate.
-The mixture will be pickled within a day