Jalapeno Carrots - cooking recipe

Ingredients

2 cups canned sliced jalapeno peppers (including juice)
2 -3 large carrots, peeled and sliced 1/8-inch thick
1/2 tablespoon dried oregano

Preparation

Boil carrots briefly, until cooked but not soft. Don't overcook; if in doubt, leave them on the underdone side.
Drain and place slices in a shallow plastic or glass dish that has a tight-fitting lid.
Sprinkle oregano over carrots. Pour jalapeno peppers, together with ALL their liquid, on top. Most of the carrot slices should be sitting in the juice and/or covered by a slice of pepper.
Cover and leave in refrigerator at least 12 hours before using so that the carrots can absorb the flavor.
Stir and use both carrots and pepper slices as a garnish.