1/2 kg (1 pound) green chilies
(jalapeños, serranos or cuaresmeños)
1/2 kg (1 pound) carrots
1/2 kg (1 pound) onions
3 bay leaves
Peppercorns, 10 or more, to taste
1/4 tsp of cumin
4 cloves garlic
1/2 liter (strong 2 cups) white vinegar
1/4 cup of olive oil
Salt to taste
Cut the carrots into medallions. Slice the onions. Devein and slice the chilies into rounds.
In a saucepan, add the olive oil and sauté the onions and carrots until they are somewhat tender, though not mushy. (Crunchy carrots are much tastier!)
Add the sliced chiles, garlic cloves (sliced in half), vinegar, cumin (some recipes call for a 1/4 teaspoon of oregano, but I didn’t add any this time around), the peppercorns and salt to taste.
Cook for about five minutes. Let cool. Store in a glass jar.