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Jalapenos w/ Carrots & Onions
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There are many versions of this tasty snack packed in a spicy brine (escabeche). This combination of pickled vegetables is a favorite in the Mexican households as a sauce, a side dish, or just plain "out of the container" good eating snack food.

2 lbs Carrots sliced at an angle
2 medium onions sliced
2 #10 can Jalapenos with juice

1. Bring carrots to a boil for about 10 minutes.  Check periodically to make sure not too hard or too soft.
2. Remove from heat, add sliced onions and let stand for 5 minutes.
3. Drain carrots and onions.
4. Add Jalapenos with juice toss together and chill.

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