INGREDIENTS
•
2 lbs large carrots
•
2 large jalapeños
•
1/2 medium white onion
•
5 cloves garlic, diced
•
1 1/2 cups white vinegar
•
1 1/2 cups water
•
6 bay leaves, whole
•
10 peppercorns
•
2 tsp dried Mexican oregano (See Note 1)
•
1 tsp kosher salt