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Jarhead, We take a 1 gallon can of sliced jalapenos and start slowly adding sugar while mixing it until the juice becomes a syrup. Store them in a gallon size container in the fridge for as long as they last. I will dice them up with a food chopper and mix with my cream cheese. BTW, Ritz...
Sounds awesome! I fix those quite often, but with a little twist. I use sweetened jalapenos with my cream cheese, so I get a little sweet heat action going on.
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