Cans of jalapeno peppers here in Mexico almost always have a few slices of carrot in them. I love them, and have always wondered why so few carrots are included in each can. This is a very easy way to make my own, and they are a wonderful garnish for plain meats, sandwiches, quesadillas ... These will keep for at least a couple of weeks if stored tightly covered in the refrigerator. If you find these to be too spicy for you, tame them down by adding a little water at the same time you pour the peppers and liquid over the carrots, which will dilute the peppers' hotness.