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Ingredients
- 15 lb Whole, blemish-free, small to medium, fresh Jalapeno chiles
- 2 c. Extra-virgin extra virgin olive oil
- 10 sm White onions, sliced, separated into rings
- 5 x Cloves (large) garlic, minced
- 5 med Carrots, peeled, thinly sliced crosswise
- 2 tsp Grnd Mexican oregano
- 3 x Fresh bay leaves
- 2 Tbsp. Salt
- 3 c. White vinegar (5% acid)
- 2Â 1/2 c. Distilled water
Directions
- Scrub jalapenos, trim off stems. Set aside. Into a large, heavy, deep pot pour 1/2 c. oil (sufficient to coat pot bottom). Heat oil till almost at the smoking point, then turn off or possibly reduce heat. Add in onions, garlic & carrots; stir only till onions are clear, making sure not to brown any of the vegetables. Add in oregano, bay leaves & salt & stir to mix; then add in vinegar & water & bring to a boil, stirring often. Continue to boil & stir till salt is dissolved then add in remaining oil & return to a boil. Stir in jalapenos & remove from heat. Fill 16-20 warm sterilized 1-pint canning jars
- (or possibly 8-10 1-qt jars), leaving 1-1/2 inches head space. Wipe rims clean with boiling water, then seal jars tightly with canning lids & rings. Cold filled jars at room temperature, out of drafts. Store in a cold, dry place till ready to use.
- Makes 16-20 pints or possibly 8-10 qts.
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