Jalapenos con Queso en Vinagre (Jalapenos with Cheese in Vinegar)

• 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
• Cheese*

1. Peel the peppers like poblanos: roast in the flame of a stove and then put in a plastic bag for at least 20 minutes; hold under water while peeling them.
2. ** Cut one side of peppers and take out the seeds, reserving 1 tsp.
3. of the seeds.
4. Fill with a little amount of cheese and use a toothpick to close the peppers.
5. In the vegetable oil fry the onion slices, carrot slices and peppers just long enough to soften them.
6. Add vinegar and spices and a tsp.
7. of seeds.
8. Let boil only 3 or 4 minutes.
9. Let cool.
10. Use immediately or keep in glass jars.

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

Taken from www.foodgeeks.com/recipes/3922 (may not work)