- Servings: 10-12
|4 cups||Carrots, sliced|
|2 cups||Onion, cubed|
|1× 16 oz can||Jalapenos, sliced|
|½ tsp||Oregano Leaf|
|2-3 cloves||Garlic, chopped|
Place carrots and onions in a large bowl or jar with lid. Add the jalapenos, including the juice. Add the vinegar, water, salt, oregano and garlic to the other ingredients and mix well. Cover container and place in refrigerator for at least 24 hours. Before serving, stir thoroughly.
Serve on warm tortillas or with tortilla chips.