Make some spicy toppings for nachos and tacos this winter with the last of the hot pepper harvest. This takes 15 minutes and so much better than the store bought.
8-9 jalapeños, sliced
2 cloves garlic, smashed
1 cup vinegar
1 cup water
2 T. sugar
1 T. salt
1/2 t. cumin seeds
a few stems of fresh oregano
carrots and sweet red pepper optional
Combine all the ingredients except the oregano in a small sauce pan.
Bring to a boil and turn down to a simmer.
Simmer for about 8-10 minutes and transfer to a canning jar with oregano stems.
Store in the refrigerator.