I got this recipe from a kitchen manager at an El Chico. All you do is use a large can of Sliced Jalapeno peppers (26oz). Add sliced frozen carrot and fresh onions. I keep in a large jar in refrigerator. Don't worry about not having alot of liquid. If you do not like it real hot--use the liquid off the jalapenos with a few jalapenos, onions and carrots.