Jalapenos en Vinagre

• 1 lb. jalapeno peppers
• 2 cups vinegar
• 1 cup vegetable oil
• 3 carrots, sliced
• 2 md. onions, sliced
• 1 tbsp. bay leaf
• 1 tbsp. oregano
• 1 tbsp. thyme
• 1 tbsp. sweet marjoram

1. Cut the chilies in 4 slices (or, if desired, keep some without cutting).
2. Cut the carrots in round slices and cut the onions in slices.
3. Fry the onion, peppers and carrots in the vegetable oil for just a few minutes to make the vegetables soft; add the vinegar and spices and boil 3 or 4 minutes.
4. Let cool and then keep in glass jars.
5. Use immediately or keep them in the refrigerator for 2 or 3 weeks.

jalapeno peppers, vinegar, vegetable oil, carrots, onions, bay leaf, oregano, thyme, sweet marjoram

Taken from www.foodgeeks.com/recipes/3923 (may not work)