In a pan, sauté the chiles in the oil until the skin starts to blister. Add the onion and the carrots and heat for an additional minute.
Pack the chile mixture into sterilized pint jars leaving 1/2 " head space.
Add a clove of garlic, 3 peppercorns, and 1 teaspoon salt to each of the jars.
In a pan, combine the vinegar and water and bring to a boil. Pour over the chiles>
Seal and process the jars in a boiling water bath for 15 minutes. Store for 4 weeks in a cool, dark place before serving.