- 2 TBS oil
- 10 to 12 whole jalapeno peppers, slit the sides of each. Less if jalapenos are large.
- 1 carrot, peeled and sliced into rounds
- ½ of a medium onion diced large
- 4 garlic cloves, sliced thin crosswise
- 1 tsp. oregano (optional)
- 6 peppercorns
- 1 Bay leaf
- 1 tsp. pickling salt
- ½ cup water
- 1/4 cup white vinegar
- ¼ tsp. sugar
Heat the oil in a medium size stainless steel saucepan or any non-reactive pot. Do not use an aluminum pot. Sauté the peppers until the skin start to blister then add onion, garlic and carrots until onions are translucent, about 4 minutes.
Add remaining ingredients and bring to a boil. Reduce heat and simmer for about 10 minutes.
Pour the contents into a hot pint-sized canning jar. Refrigerate if using right away. Wait a day or two before using to meld all the flavors.
Process in a boiling water bath for 10 minutes if you are keeping it to preserve.
Increase the recipe accordingly if making a large batch to can.
Kusina ni Norie 
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