Scrub jalapenos, trim off stems. Set aside. Into a large, heavy, deep pot pour 1/2 cup oil (enough to coat pot bottom). Heat oil until almost at the smoking point, then turn off or reduce heat. Add onions, garlic & carrots; stir only until onions are clear, making sure not to brown any of the vegetables. Add oregano, bay leaves & salt & stir to mix; then add vinegar & water & bring to a boil, stirring often. Continue to boil & stir until salt is dissolved then add remaining oil & return to a boil. Stir in jalapenos & remove from heat. Fill 16-20 hot sterilized 1-pint canning jars (or 8-10 1-quart jars), leaving 1-1/2 inches head space. Wipe rims clean with boiling water, then seal jars tightly with canning lids & rings. Cool filled jars at room temperature, out of drafts. Store in a cool, dry place until ready to use. Makes 16-20 pints or 8-10 quarts. From the
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|Serving Size: 1 Serving (10783g)|
|Recipe Makes: 1|
|Calories from Fat: 15954 (89%)|
|Amt Per Serving||% DV|
|Total Fat 1772.7g||2364 %|
|Saturated Fat 253.3g||1266 %|
|Monounsaturated Fat 832.8g|
|Polyunsanturated Fat 593.3g|
|Cholesterol 0mg||0 %|
|Sodium 361.5mg||12 %|
|Potassium 17016.6mg||448 %|
|Total Carbohydrate 522.3g||154 %|
|Dietary Fiber 219.8g||879 %|
|Sugars, other 302.5g|
|Protein 106.5g||152 %|
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Calories per serving: 17951
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