Felix' World-Famous Mexican & Seafood Restaurant!

Saved by 1 people (0 private), first by anonymouse user on 2008-11-20

A dozen or so carrots	cleaned and sliced into 1/4 inch strips —I think they look prettier cut on the diagonal.
6 or so Jalapeño Chiles	cleaned and sliced into strips the long way — I leave the stems on — makes it look authentic.
Two Medium Onions	peeled, cut in half and sliced the same thickness as the carrots
3 or 4 Bay Leaves
Dried Oregano	1 teaspoon (whole not ground)
White Vinegar	1 cup (go ahead use the cheapest stuff you can find)
Water	2 cups

Put everything except the Oregano into a pot ( It's best to use a stainless, cast or coated pan because the vinegar may discolor some cookwear).

If there is not enough liquid to cover, add more-----1 part vinegar to 2 parts water---bring to a boil and simmer for a few minutes.

Turn off the stove, add the oregano, put a lid on it and let it cool.

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