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Ingredients

Makes about 8 cups

• 20 medium jalapenos (about 1 1/4 pounds)
• 1/2 cup olive oil
• 2 medium white onions, cut into 2-inch chunks
• 2 large carrots, cut into 1/2-inch rounds
• 24 cloves garlic, peeled
• 3 cups cider vinegar
• 3 tablespoons coarse salt
• 3 bay leaves
• 4 sprigs fresh thyme
• 4 sprigs fresh marjoram
• 1/2 lime, cut into 1/2-inch slices
• 1 1/2 tablespoons sugar
• 2 teaspoons yellow or Dijon mustard
• 12 allspice berries, crushed
• 1/2 teaspoon whole black peppercorns, coarsely crushed

Description

This Delicious Recipe Is Courtesy Of Roberto Santibanez\'s "Rosa\'s New Mexican Table."

Martha Stewart