You can find them just about anywhere in California that sells Mexican food and they became a fast favorite when I moved out here. The tangy spicy kick is a great accompaniment to the rich flavors of Mexican cuisine. These are super easy to make and last for what seems like forever when refrigerated.
Serves 8 to 10
10 jalapenos, halved, seeds removed
10 carrots, peeled and cut into 1/4 inch pieces on a diagonal
2 onions, thinly sliced
8 garlic cloves, peeled and left whole
10 black peppercorns
8 bay leaves
1 to 2 tbsp red pepper flakes
1 tbsp vegetable oil
2 cups white vinegar
1 1/2 cups hot water
On a medium flame, lightly saute the carrots and jalapenos until they start to get tender. Stir in the garlic, red pepper flakes, black pepper corns and bay leaves and allow to cook for 1 to 2 minutes or until you can just start to smell the spices. The point of this step is to par cook the vegetables and bloom the spices, you are not looking to brown any of the ingredients.
Next, add the vinegar and bring to a boil, turn down to a simmer, cover pot and allow to cook for 10 minutes. The carrots should be soft with crunchy centers and the jalapenos should hold their shape without falling apart or becoming mushy. Stir in the hot water, bring to a boil then turn off heat and allow to cool completely. Once cooled, store in a jar or air tight container and refrigerate 24 hours before serving. The longer these sit the better they taste!