Start by peeling and washing the carrots.
Once the carrots are prepped, using a shredder, shred all the carrots. If you do not have a shredder, you can cut the carrots into 1/2 inch pieces.
Heat a large pot. Add the oil.
While the pot is heating, thinly slice onion and roughly chop garlic.
Once the oil is hot, add the onion and garlic, stir for about 30 seconds.
Quickly add all of the carrots, mix well.
Add the oregano, bay leaves, and salt. Do not over stir. Let it cook for about 10 minutes.
Turn the heat off and add the two 12 oz jars of jalapeños, liquid included DO NOT MIX. The sweetness of the carrots will bring the heat down but feel free to add more or less jalapeños.
After about 5 minutes, gently mix the jalapeños throughout the carrots. Let it sit for at least 30 minutes.
Once cooled, store in the refrigerator for up to 1 week.
