– Peel and slice the carrots, making sure the slices are the same thickness to cook evenly.
– Place the sliced carrots in a large pot and cover with water. Turn the heat to medium-high, and just when they start boiling, set your timer for 4 minutes. After 4 minutes, remove from heat and drain using a colander. Do not let them sit longer in the hot water, as the carrots have to be cooked but still crisp. Place the drained carrots back in the pot.
– Open your cans of pickled jalapeños and pour over the already cooked carrots. Stir well, mixing all the ingredients; season with salt, and… voila! You are done, quick and easy!
– Store and refrigerate the carrots and peppers in glass jars, or like I do, in these plastic quart-sized containers.