Ingredients
15 jalapeños, 2 sliced in rounds
3 inch carrots, sliced in rounds
1 onion, thinly sliced
1 jicama, cut in cubes
5 garlic cloves, smashed
2 tbsp olive oil
4 bay leaves
1 tsp oregano
1 tsp whole black peppercorns
4 whole cloves
1 tbsp salt
2 cup white vinegar
2 cup water
⅓ cup lime juice
Directions
Step 1
To a large skillet, add the oil on medium heat, once hot, add the jalapeños, carrots, onion, cook for 4-5 minutes.
2 tbsp olive oil
15 jalapeños, 2 sliced in rounds
3 inch carrots, sliced in rounds
1 onion, thinly sliced
Step 2
Add the garlic, bay leaves, oregano, black pepper, cloves, salt, cook for 3-4 minutes.
5 garlic cloves, smashed
4 bay leaves
1 tsp oregano
1 tsp whole black peppercorns
4 whole cloves
1 tbsp salt
Step 3
Add the vinegar, water, jicama & bring to a boil, once boiling, turn off the heat, add the lime juice and mix.
1 jicama, cut in cubes
2 cup white vinegar
2 cup water
⅓ cup lime juice
Step 4
Let cool then separate the jalapeños into mason jars or any other large container. Refrigerate for at least 6-8 hours before serving.
Step 5
The jalapeños will keep in the fridge for about 2 months.
