Recipe: Mexican Carrot and Onion Relish for Christine

I hope this is similar to the recipe you are looking for:

Rose Mary Molina provided the recipe for this popular carrot and onion relish from Molina's restaurants. It can be served as an appetizer, mixed with boiled shrimp as an appetizer or used as a sandwich relish, she said.

2 each: carrots, sliced in rounds, and onions, sliced
1 jalape o 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, jalape o, 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.