CARROT AND ONION RELISH
Source: Molina's Mexico City Restaurants

(It can be served as an appetizer, mixed with boiled shrimp as an appetizer or used as a sandwich relish.)

2 carrots, sliced in rounds
2 onions, sliced
1 jalapeno pepper, sliced in rounds
2 garlic cloves, sliced
Salt, ground black pepper and bay leaf
White vinegar (45-grain strength)

Place carrots on bottom of saucepan; top with onions, jalapeno, garlic, salt, pepper and bay leaf. Add enough vinegar just to cover, bring to a boil, reduce heat and simmer over low heat until vegetables are cooked.