BBQ Sauce
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Dec 8, 2010
Buy a really large (gallon?) jar of sliced pickled jalapeño peppers.
Drain the pickled peppers. Return a layer of peppers to the jar and cover with a layer of sugar. Keep layering peppers and sugar alternately until all the peppers are back in the jar.
Cover them with waxed paper and screw the lid back on tight. Put the jar on your kitchen counter and invert it every day or so until the sugar is all dissolved.
Serve:
Spoon the peppers over a brick of cream cheese and serve with party crackers.
oooh, sounds so good! Heat and Sweet!!! nfm
On 12/08/10, Louisiannie wrote: > I don't really know what this is called. This recipe is not > the one that comes up on the google hits I got. > > Buy a really large (gallon?) jar of sliced pickled jalapeño > peppers. > > Drain the pickled peppers. Return a layer of peppers to the > jar and cover with a layer of sugar. Kee...See More
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