Mexican Marinated Carrots and Jicama

Ingredients:
5-7 large carrots, peeled and sliced into matchsticks
1 small yellow onion, sliced
1 package of jicama, sliced into matchstick size pieces. Trader joes has it already package in the produce department.
1/2 cup jarred pepper juice (I had a jar of pepperoncini peppers so I used that)
2 jalepeno, sliced lengthwise
6 cloves of garlic, smashed
3-4 cups of water
1 tbsp of oregano
1 tsp cayenne
1 1/4 cups of apple cider vinegar
1/4 cup vegetable oil
2 bay leaves
1 tbsp salt
1 tsp pepper

Combine all ingredients in a large pot. Add just enough water to cover the top of the vegetables. Bring to a simmer and let simmer on low for 10 minutes. Stir a few times. Turn off heat and let sit to cool for 2 hours. Transfer to a glass jar or Pyrex type container.  Refrigerate before eating.  Enjoy with tortilla chips.

Store in refrigerator for 1 week.

Inspired by Lalo's Mexican restaurant in Berwyn. This tastes pretty darn close.

Julianne