My take on Yuca's zanahorias - a Ryan favorite.
|In a medium-sized pot, add water, oil, vinegar, garlic, and dried chilies. Bring to a boil and then turn the heat down to medium. Cook for 5 minutes, uncovered.|
|Add cumin, oregano, black pepper and salt. Continue to cook on medium for 5 more minutes.|
|Add carrots, onions, and jalapeños. Cook for 10 minutes, or until the carrots are al dente.|
|Cool thoroughly. Divide into canning jars, seal well and refrigerate. This will keep in the refrigerator for a couple months.|
source: adapted from A BLUEBONNET IN BEANTOWN
I usually double this recipe to make it worth the trouble. Wide-mouthed jars work best.