Ingredients

The following ingredients have 4 Servings
  • 8 ounces jalapenos (fresh)
  • 1/4 cup onion (about 5 thin rings)
  • 2 cups granulated sugar
  • 1 cup cider vinegar
  • 1/4 cup tequila (optional - I used 1800 Gold Reposado)

Instruction

  • Cut the stems off the jalapenos, remove seeds (for milder jalapenos), and slice.
  • Cut the onion rings in half or fourths depending on the size.
  • Set aside.
  • Add the sugar and vinegar to a heavy saucepan.
  • Bring to a rolling boil, stirring constantly until the sugar is dissolved.
  • Turn the heat down and simmer the mixture for 5 to 10 minutes, or until it reduced by about half.
  • Continue to simmer until the temperature reaches about 225F or the syrup thickens when dropped on a cold plate.
  • Remove from heat.
  • Carefully add the tequila, jalapenos, and onion.
  • Return to heat.
  • Simmer for about 5 minutes, stirring once in awhile to make sure the syrup isn't scorching. If it seems too thick add a tablespoon or two of water.
  • Remove the pan from the heat.
  • With a slotted spoon add the jalapenos to a clean jar.
  • Carefully ladle in the syrup to cover the jalapenos.
  • Store tightly covered in the refrigerator for at least 24 hours before using.