Carolina BBQ Peppers: A Spicy Condiment Recipe

Ingredients

• 4 cups ketchup
• 2 cups corn oil
• 2 cups cider vinegar
• 2 cups white sugar
• 1 pound fresh jalapeno peppers, sliced into rings
• 1 clove garlic, minced
• 1 pinch dried oregano

Instructions

1. In a large pot, combine ketchup, corn oil, cider vinegar, and sugar. Heat over medium-high, stirring until sugar dissolves completely. Bring to a boil, then add jalapeños. Reduce heat to low and simmer for 10 minutes. Stir in garlic and oregano until well combined.
2. Check 10 pint-sized jars for any cracks and rings for rust; discard any damaged ones. Submerge the jars in simmering water until the jalapeños are ready. Wash new, unused lids and rings in warm, soapy water.
3. Pack the hot jalapeño mixture into 10 sterilized pint jars, leaving ¼-inch of space at the top. Use a clean knife or thin spatula to remove any air bubbles from the insides of the jars. Wipe the rims with a damp paper towel to remove any residue. Secure with lids and screw rings on tightly.
4. Place a rack in the bottom of a large stockpot and fill it halfway with water. Bring the water to a boil, then carefully lower the jars 2 inches apart into the boiling water using a jar holder. Add more boiling water until the jars are covered by at least 1 inch. Return to a rolling boil, cover, and process for approximately 10 minutes.
5. Remove the jars from the stockpot and let them cool, several inches apart, for 12 to 24 hours. Press the centers of the lids to ensure they don't move. Remove rings for storage and store the jars in a cool, dark place. Refrigerate any unsealed jars immediately.

Nutrition

• Calories: 83 kcal
• Fat Content: 6 g
• Fiber Content: 0 g
• Sugar Content: 8 g
• Sodium Content: 134 mg
• Protein Content: 0 g
• Carbohydrate Content: 8 g
• Saturated Fat Content: 1 g
• Unsaturated Fat Content: 0 g