Papas En Escabeche - cooking recipe

Ingredients

6 medium red potatoes, 1/4-inch sliced
6 hard-boiled eggs, sliced
6 medium carrots, sliced and peeled
1 medium red onion, sliced thin
1 (12 oz.) can Herdez jalapenos en escabeche
3/4 c. salad oil
salt and pepper and paprika to taste
1/2 c. vinegar

Preparation

Use 2-quart covered bowl, preferably with sealed lid.
Boil and cool carrots, eggs (hard) and potatoes.
Peel potatoes.
Make three alternating layers with the following ingredients:
2 potatoes, 2 eggs, 1/3 of carrots, 1/3 of onion, 1 sliced jalapeno, salt, pepper and paprika.
After third layer, add salad oil and 1/2 cup of juice from can of peppers and vinegar.
Seal tightly with cover and refrigerate overnight, occasionally turning upside-down, then over again.
Serve cold the next day.