2 c. diagonally cut fresh carrots
1 (12 oz.) can or jar whole or chopped jalapenos with juice
2 onions, sliced or chopped
2 tbsp. oil
1 c. vinegar
Salt & pepper to taste

Blanche carrots 3 minutes to desired tenderness. Do not over cook. They should be crisp. Drain and cool (can pour cold water over them). Add the rest of ingredients, mix and put in a large jar. Chill at least 3 hours, stirring every 30 minutes. The longer they sit, the hotter they get!