Chile Carrots With Garlic

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This is served in mexico. It makes a great appetizer! always wear gloves when cutting or touching jalapeno peppers. if not, be very careful not to touch your eyes, nose, mouth or other areas"!"!

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Steps

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In a pot of boiling water , blanch the sliced carrots for 30 seconds.

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Drain.

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In a bowl , mix all of the ingredients with the hot carrots.

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Refrigerate 30 minutes before serving.

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Keeps refrigerated for 6 days.

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Ingredients

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carrots, onions, garlic cloves, fresh oregano, pickled jalapeno peppers, olive oil, white wine vinegar, black pepper, bay leaves, salt