Chile’s Jalapeños and Serranos in Escabeche

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Ingredients:

2 – 3 lbs Chiles of choice or both
1 onion cut in large cubes
6 large carrot lbs cut to your liking
3 tbsps oil
3-4 cups white Vinegar ( I used 4 cups)
5 cups boiling water
Sea salt or kosher salt to taste( do not used regular table salt it changes the flavor of the brine)
2 tbsps Oregano
2 bay leaves
2 tbsps lawrys garlic salt

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