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| A dozen or so carrots | cleaned and sliced into 1/4 inch strips —I think they look prettier cut on the diagonal. |
| 6 or so Jalapeño Chiles | cleaned and sliced into strips the long way — I leave the stems on — makes it look authentic. |
| Two Medium Onions | peeled, cut in half and sliced the same thickness as the carrots |
| 3 or 4 Bay Leaves | |
| Dried Oregano | 1 teaspoon (whole not ground) |
| White Vinegar | 1 cup (go ahead use the cheapest stuff you can find) |
| Water | 2 cups |
Put everything except the Oregano into a pot ( It's best to use a stainless, cast or coated pan because the vinegar may discolor some cookwear).
If there is not enough liquid to cover, add more-----1 part vinegar to 2 parts water---bring to a boil and simmer for a few minutes.
Turn off the stove, add the oregano, put a lid on it and let it cool.
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