2 lbs. jalapeno peppers
2 med. onions
1/2 c. oil
6 sliced carrots
6 bay leaves
2 1/2 c. vinegar
2 tsp. oregano

Heat peppers in oil in skillet until blisters form; add carrot slices, remove from heat and cover for a few minutes; heat vinegar to boil; in quart jars add spices then add peppers with carrots. Cover with vinegar. Seal; follow with water bath.