1 tablespooon vegetable oil

2 lb fresh jalapeno chili peppers

1 large onion

1 head garlic, cut in half vertically and loose outer peel removed

2 large carrots, peeled and thinly sliced

3 cups distilled white vinegar

1 cup water

3 rounded tablespoons dried oregano, crumbled

1/4 cup firmly packed dark brown sugar

salt and freshily ground pepper

In a large saucepan over medium heat, warm the oil. Add the chilies, onion, garlic, and carrot and saute until tender-crisp, about 1 minute.  Add the vinegar, water, oregano, brown sugar and salt and peper to taste and bring to a boil.  Remove from the heat, cover and let cool completely before serving.

To store, pour into glass jars and cover tightly. The picked chilies can be refrigerated for up to 3 months.

However, we put them in canning jars and process to seal store for longer storage.