Jalapenos En Vinagre

Title:
Jalapenos En Vinagre

Yield:
1 Servings

Categories:
Preserves,
Appetizers,
Mexican,
Peppers




Ingredients:





     1 lb Jalapeno Peppers


     2 c  Vinegar


     1 c  Vegetable oil


     3    Carrots cut in slices


     2 md Onions cut in slices


     1 tb Spices: Bay leaf, oregano


          - Thyme, sweet marjoram






 Cut the chiles in 4 slices, (if you want you can keep some without


 cutting).  Cut the carrots in round slices and cut the onions in slices.


 Fry the onion, peppers and carrots in the vegetable oil for just a few


 minutes to make the vegetables soft, then add the vinegar and spices and


 boil 3 or 4 min.  Let cool and then keep in glass jars. Use immediatly or


 keep them in the refrigerator for 2 or 3 weeks.


 


 Variations: You can add cloves of garlic and cauliflower, or add the spices


 you like.  If you add more ingredients need also to add more vineagar and


 oil.  The peppers and vegetables need to be covered with oil and vinegar.


 If you like you can use less oil and more vinegar. This recipe is basic,


 and you can make the changes as you like.


 


 Patricia Wriedt.


 


 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini