1 large carrot, cut into 1 inch cubes
1 onion, cut into 3 inch pieces
3 large jalapeno peppers, seeded and sliced
1 (20 ounce) can sliced ripe olives, drained
1 (6 ounce) can diced tomatoes with green chile peppers
3 cups milk
2 teaspoons vegetable oil
2 tablespoons apple cider vinegar
1/2 teaspoon salt
1 teaspoon granulated sugar
ground black pepper to taste
freshly ground black pepper to taste
Place celery slices on a large plate and sprinkle with salt, pepper and black pepper. Cover edges of plate with plastic wrap and tie with toothpicks. Let stand about 12 hours.
When water has reached a rolling boil, add carrots and onions. Stir gently. Reduce heat. Cover and let stand 5 minutes. Place on plate. Set aside.
Throw the two citrus halves into a small bowl. Spread with butter or margarine cream. Stir in half the fruit of tomatoes and green chiles. Spoon mixture over the carrot and onion. Top with the celery slices and drizzle with sugar.
Broil approximately 6 minutes, turning once, until the top is golden brown. Serve hot.