Ingredients
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2 cups extra virgin olive oil
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5 medium carrots, thinly sliced
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5 cloves garlic, chopped
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2 teaspoons ground oregano, pref. mexican
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3 fresh bay leaves
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2 tablespoons salt
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3 cups distilled white vinegar
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2 1/2 cups distilled water
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10 small white onions, sliced,separated into rings
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15 lbs blemish-free whole fresh jalapeno peppers
Instructions
- Scrub jalapenos, trimming off the stem.
- Set aside.
- Into a large, deep heavy pot, pour 1/2 cup oil (enough to coat the bottom of pot).
- Heat oil until almost smoking, then turn off or reduce the heat.
- Add onions, garlic, and carrots.
- Stir only until onions are clear, don't brown any of the vegetables.
- Add oregano, bay leaves and salt and stir to mix.
- Add vinegar and water and bring to a boil, stirring often.
- Continue to boil and stir until salt is dissolved, then add remaining 1-1/2 cups of oil and return to a boil.
- Stir in jalapenos and remove from heat.
- Fill 16-20 hot, sterilized 1-pint jars (or 8-10 1-quart jars) leaving 1-1/2 inches of head space.
- Wipe rims clean, then seal jars tightly.
- Cool jars, then store in cool dry place until ready to use.