Carrot Jalapeno Marinade - cooking recipe

Ingredients

12 large carrots, peeled and sliced diagonally into 1/2-inch chunks
1 (12 oz.) can whole jalapeno peppers, rinsed
2 large onions, thinly sliced
1 c. oil
1 c. white distilled vinegar
1 tsp. salt

Preparation

Place carrots in large bowl.
Cover with hot water (140\u00b0 to 160\u00b0) and let stand about 30 minutes.
Drain and plunge into cold water.
Add a few ice cubes and let stand 15 to 20 minutes. Combine jalapenos with onion, oil, vinegar and salt.
Drain carrots and add to pepper mixture; cover and refrigerate. Marinade improves with age and will keep in refrigerator up to 4 months.