Robin says: This is great served on cream cheese & crackers. I omitted the red chili & the jalapeños had plenty of heat.
Ingredients and Directions
Drain 1 (12 oz) jar of pickled jalapeno pepper slices, discarding liquid and reserving jar and lid. Toss together jalapeno slices; 4 red chile peppers, sliced; 3/4 cup sugar; and 1 tsp loosely packed lime zest. Let stand for five minutes, stirring occasionally. Spoon into the reserved jar, scraping any remaining sugar mixture from the bowl into the jar. Cover with the lid, and chill for 48 hours to one week, shaking jar several times a day to dissolve any sugar that settles.