1. Wash and chop jalepeños (remove seeds for less heat) and add to syrup mixture.

2. In a saucepan bring vinegar and sugar to a boil to dissolve sugar, then simmer until mixture begins to thicken. (about 10-15 mins)

3. Add jalapenos to syrup mixture. Cook for about 5-6 minutes, then remove jalapenos and divide amongst jars. Continue to simmer sauce until thick like honey. Top up jars with syrup and refrigerate for up to 3 months… if it lasts!