Pickled Serrano Chiles

Chiles Serranos Curtidos

Preparation info
  • About

    4 pints

    • Difficulty


Appears in
Food from My Heart: Cuisines of Mexico Remembered and Reimagined

By Zarela Martínez

Published 1992

  • About

This recipe was given to me by the owner of a small taco stand in San Cristóbal de las Casas. It is very fiery—unusual in that it contains fresh ginger. Chiapas is one of the few states that use ginger. If serrano chiles are not available, substitute jalapeños.



Rinse the chiles thoroughly under cold running water. Cut the tops off; prick the chiles in several places with a fork to help the flavors penetrate.

In a deep stainless-steel or enameled sauté pan or wide saucepan, heat the oil over high heat until rippling. Add the whole garlic cloves and cook, stirring, until golden, crushing lightly with the back of a wooden spoon. Add the onion, sp