Scrub jalapenos, trimming off the stems. 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 heat. Add onions, garlic and carrots. Stir only until onions are clear, don't brown any of the veggies. 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 until salt is dissolved, then add remaining 1-1/2 cups 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-inch head space. Wipe rims clean with boiling water, then seal jars tightly with canning lids and rings. Cool jars at room temperature out of drafts. Store in a cool dry place until ready to use.
From: Hotter Than Hell : Hot & Spicy Dishes from Around the World Via: Newsgroups: rec.food.preserving
[ FRESH & DRIED CHILES ]  [ CHILE SEEDS ]  [ RESTAURANT REVIEWS ]
Copyright 1996 - 2003
10153 1/2 Riverside Dr. #459
Toluca Lake, California 91602