HOT CARROTS

When Eric lived in San Diego he worked part-time for a salsa company, and he showed me how to make these yummy carrots.  We now always have some in our frig, and they are one of our favorite Happy Hour treats. We spread our favorite thin cracker with hummus and top it with a carrot. It helps us justify our cocktail hour since we are eating something healthy with it.  Oh yeah, almost every friend who has had them at my house goes home and makes some for themselves, so don't be left out -- make yourself some!

2 lb. bag whole carrots
1 onion, sliced or chunked, optional
Whole garlic cloves, however many you want, optional
2 TB dried oregano
26 oz. can La Costena whole jalapenos (We like these because they are not too hot.)

Scrub the carrots – it is not necessary to peel them. Slice them in ¼-1/2” rings. Bring a large pot of water to boil; add the carrots, and if desired, onion and garlic (not part of the original recipe but we like them so I added them to ours). Stir in the oregano. Leave all this in the pot for about 2 minutes – the water will not boil again. Dump it in a colander to strain off the water. Put the carrot mixture in a bowl that has a lid and stir in the can of jalapenos, including the juice. Refrigerate several hours or overnight before serving, stirring occasionally. These keep several weeks in the frig if they last that long. They are addictive!