12 med. carrots
Boiling water
1 (12 oz.) can whole jalapeno peppers
2 lg. onions, coarsely chopped
1 c. vegetable oil
1 c. white wine vinegar
1 tsp. salt

Peel carrots and slice diagonally into 1/2 inch chunks. Place in a large bowl and cover with boiling water. Let stand for 30 minutes, then drain and our ice water over them to stop any further cooking immediately. Slice peppers and combine with onions and carrots. Blend vegetable oil, vinegar and salt. Add to vegetables, cover and refrigerate at least 1 day, preferably several days. This keeps a long time in the refrigerator and improves with age.