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MEXICAN CARROTS 
1 pkg. carrots
1/4 c. oil
1/4 c. vinegar
1 onion, sliced
Salt to taste
1 sm. can jalapeno peppers

Cut carrots on an angle, cook until tender. Cover carrots with water. Drain off 3/4 of the water. Add oil, vinegar, onion (quartered not cooked), salt to taste and peppers (cut up). Add pepper juice too. Leave in until the desired hotness is acquired. Refrigerate to cool. Then longer peppers are left in the hotter it gets.
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