Step 1: Slice 1 pound of fresh jalapeno peppers into thick rings.
Step 2: You will also need carrots, onions, olive oil, garlic cloves, black peppercorns, oregano, and bay leaves.
Step 3: Sauté first carrots with garlic, bay leaves, and peppercorns for 30 seconds.
Step 4: Then add jalapenos chiles and onios. Cook until soften.
Step 5: Pour in 2 cups water and 2 cups vinegar. Add salt to taste and cook for 5 minutes.
Step 6: Transfer to sterilized jars and once cooled store in the fridge for up to 1 month and enjoy with your favorite Mexican snacks, soups, salads, etc.