prudentsmoker
Member
INGREDIENTSNutrition
SERVINGS18YIELD8 cupsUNITSUS
• 2lbs carrots, peeled and sliced on the diagonal (1/4 inch thick)
• 2yellow onions, peeled and sliced
• 1 1⁄2quarts warm water
• 7ounces whole canned jalapeno peppers, with liquid
• 1tablespoon dried oregano ( i prefer Mexican oregano)
• 6whole garlic cloves
• 2cups cider vinegar
• 1⁄4cup vegetable oil
• 2bay leaves
• 1tablespoon salt
• Put carrots in a large 3 or 4-quart pot. Add warm water and bring to a boil over high heat.
• Boil for 5 minutes and then remove from heat.
• To pot, add the peppers, onions, oregano, garlic, vinegar, bay leaves and salt.
• Let cool for 2-3 hours. Put in jars and place in refrigerator. These will keep for a week after opening jar.
• Can also be kept in airtight containers in refrigerator.
• Makes 8-9 cups.
SERVINGS18YIELD8 cupsUNITSUS
• 2lbs carrots, peeled and sliced on the diagonal (1/4 inch thick)
• 2yellow onions, peeled and sliced
• 1 1⁄2quarts warm water
• 7ounces whole canned jalapeno peppers, with liquid
• 1tablespoon dried oregano ( i prefer Mexican oregano)
• 6whole garlic cloves
• 2cups cider vinegar
• 1⁄4cup vegetable oil
• 2bay leaves
• 1tablespoon salt
• Put carrots in a large 3 or 4-quart pot. Add warm water and bring to a boil over high heat.
• Boil for 5 minutes and then remove from heat.
• To pot, add the peppers, onions, oregano, garlic, vinegar, bay leaves and salt.
• Let cool for 2-3 hours. Put in jars and place in refrigerator. These will keep for a week after opening jar.
• Can also be kept in airtight containers in refrigerator.
• Makes 8-9 cups.
