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MEXICAN MARINATED CARROTS 
6 lg. carrots, peeled & bias cut
3 c. water
1/2 lg. onion, sliced thin
5 jalapeno peppers, deveined & cut into strips
1/4 c. juice from jalapeno peppers jar
1/4 c. cider vinegar
1/3 c. olive oil
3/4 tbsp. salt
1/2 tsp. pepper
2 cloves garlic, cut in quarters
1-2 tbsp. fresh cilantro, chopped

Cook carrots in the water for 10-15 minutes or until crisp tender. Do not overcook. Add other ingredients. Marinate. Jalapenos can be left whole if you like.
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