Papas En Escabeche

• 6 medium red potatoes, 1/4-inch sliced
• 6 hard-boiled eggs, sliced
• 6 medium carrots, sliced and peeled
• 1 medium red onion, sliced thin
• 1 (12 oz.) can Herdez jalapenos en escabeche
• 3/4 c. salad oil
• salt and pepper and paprika to taste
• 1/2 c. vinegar

1. Use 2-quart covered bowl, preferably with sealed lid.
2. Boil and cool carrots, eggs (hard) and potatoes.
3. Peel potatoes.
4. Make three alternating layers with the following ingredients:
5. 2 potatoes, 2 eggs, 1/3 of carrots, 1/3 of onion, 1 sliced jalapeno, salt, pepper and paprika.
6. After third layer, add salad oil and 1/2 cup of juice from can of peppers and vinegar.
7. Seal tightly with cover and refrigerate overnight, occasionally turning upside-down, then over again.
8. Serve cold the next day.

red potatoes, eggs, carrots, red onion, escabeche, salad oil, salt, vinegar

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1848 (may not work)