If you grew up in California you know exactly what these are. Every worthy taco shop has these along side their salsa bar. I prefer the crispy or harder ones that have a bit of a snap to them over the more marinated and soft ones.
Place sliced carrots in a large 3 or 4-quart pot. Add warm water and bring to a boil over high heat.
Boil for 5 minutes and then remove from heat.
Add the peppers, onions, oregano, garlic, vinegar, balsamic, cinnamon, bay leaves, and salt.
Let cool for 2-3 hours. Put in sealable jars and place in refrigerator. These will keep for a week after opening sealed jars.
These are the best summer time snacks to have around the house for barbecues, snacking with chips and salsa, or just to eat with a bean and cheese burrito which is my personal favorite way to enjoy them.