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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 10 |
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These BBQ peppers are always a hit with any crowd. If you don't want them quite as spicy, remove the seeds. Ingredients:
2 cups corn oil |
2 cups cider vinegar |
2 cups white sugar |
4 cups ketchup |
1 pound fresh jalapeno peppers, sliced into rings |
1 pinch dried oregano |
1 clove garlic, minced |
Directions:
1. In a large pot, stir together the corn oil, cider vinegar, sugar, and ketchup until sugar has dissolved completely. Bring to a boil, then add the jalapeno peppers. Reduce heat to low, and simmer for 10 minutes. Season with oregano and garlic.
2. Ladle into sterile pint jars, leaving 1/4 inch of space at the top. Wipe rims with a clean dry towel. Seal with lids and rings. Process in a hot water bath for 10 minutes to seal. Refrigerate any unsealed jars.
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