Carolina BBQ Peppers
Any crowd loves these barbecued peppers. Take out the seeds if you don’t want them to be quite as spicy.
In a large pot stir together the corn oil cider vinegar sugar and ketchup until sugar has dissolved completely.
Bring to a boil then add the jalapeno peppers.
Reduce heat to low and simmer for 10 minutes.
Season with oregano and garlic.
Ladle into sterile pint jars leaving 1/4 inch of space at the top.
Wipe rims with a clean dry towel.
Seal with lids and rings.
Process in a hot water bath for 10 minutes to seal.
Refrigerate any unsealed jars.