A zesty south of the border appetizer. Mexican food David Horton 30 minutes 3 or 4 Jalapeno peppers, quartered 4 oz. Mushrooms, coursely chopped 1 Small onion, coursely chopped 8 oz. Carrots, sliced 2 Bay leaves 1 C. Cider vinegar 1 C. Water 1 1/2 Tbsp. Kosher salt Combine vinegar, water and salt in a 2-quart saucepan and bring to a boil. Combine jalapenos, mushrooms, onion, carrots and bay leaves in a bowl. Pour hot vinegar solution over peppers and vegetables. Cover and refrigerate. Serve with tortilla chips as an appetizer. Leftovers may be kept in the refrigerator for a long time without spoilage because of the preserving effects of the vinegar and hot peppers.