Mexican Spicy Vegetable Relish - cooking recipe

Ingredients

12 medium carrots
boiling water
2 (12 oz.) cans whole jalapeno peppers
2 large onions, thinly sliced in rings
1 c. vegetable oil
1 c. white vinegar
1 tsp. salt

Preparation

Peel carrots and slice diagonally into 1/2-inch chunks.
Place in a large bowl and cover with boiling water.
Let stand for 30 minutes, then drain and pour ice water over them to stop any further cooking immediately.
Slice peppers and combine with onion rings and carrots.
Blend vegetable oil, vinegar and salt.
Add to vegetables.
Cover and refrigerate at least one day, preferably several days.
Keeps for many months in refrigerator and improves with age.