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Heat the vegetable oil in a medium pan over medium heat. Add the carrots, onion and garlic. Cook, stirring occasionally, until the onions start to get translucent. About 2 minute.
Add the jalapeños and cook for 5 minutes but making sure they don't get browned.
Add the rest of the ingredients and mix to incorporate all ingredients together. If you're adding more vegetables, you can add them at this point.
Bring to a boil then reduce heat to medium low and simmer for 10 minutes. Remove the pan from the heat and set it aside to cool to room temperature.
Transfer the mixture to an airtight glass container and refrigerate until chilled, at least 1 hour, before serving.
Store in refrigerator for up to 1 month.