Carolina BBQ Peppers recipe

10 servings

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

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.

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.