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READY IN 20 mins

Carolina BBQ Peppers

Read Reviews (5)

"These BBQ peppers are always a hit with any crowd. If you don't want them quite as spicy, remove the seeds." — CarolinaCook

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Original recipe makes 10 pints Change Servings

2 cups corn oil
2 cups cider vinegar
2 cups white sugar
4 cups ketchup

1 pound fresh jalapeno peppers, sliced into rings
1 pinch dried oregano
1 clove garlic, minced

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Directions

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.

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PREP 10 mins
COOK 10 mins
READY IN 20 mins

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My husband and I enjoy trying different recipes so we were anxious to try this one. He made it today and followed the directions to a T, but barely got 5 1/2 pints. Other than that, flavor seems good, a little sweet. Something like this takes time to develop the flavor.

—KIMTIM1

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Jun 30, 2010

I first made these in 2008, we tried them that year they were good but nothing special. I just opened up a jar today and they were so yummy after the flavors mingled! I will be making several batches of them this year! Really good on a cracker with kippered fish fillets. I did use a blend of hot banana peppers and jalapenos.

—minette

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5 Ratings

Aug 23, 2007

We just made this for the second time and really enjoyed it.I served it to some friends(all guys) at a recent "Farm Day" after hitching up teams and plowing with Draft Horses the guys came in for lunch and really seemed to enjoy these peppers along with the rest of their lunch. For the most they ate them with crackers and I saw a few place them on their pulled pork.

—3gr8kids

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Aug 17, 2011

Over the top good! I put the peppers on pizza, along with a little of the sauce. Holy cow! I didn't seed the peppers because we like it hot. DO NOT throw out the sauce when the peppers are gone. We've been eating it on chicken, scrambled eggs, you name it. Definitely a keeper and I'll give out as gifts at Christmas, as I have an unending supply of peppers.

—muralmommy23

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Sep 19, 2011

Added banana peppers and onions to the jalapeno. Turned out spicy and delicious! However, I'm not sure how this will yield 10 pints. With all ingredients, we ended with 5 pints of ingredients! That was our only complaint; we thought we'd have more of this great stuff!

—Bunchwacky

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Nutrition

Calories
83 kcal
4%

Carbohydrates
8.4 g
3%

Cholesterol
0 mg
0%

Fat
5.6 g
9%

Fiber
0.2 g
< 1%

Protein
0.3 g
< 1%

Sodium
134 mg
5%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Carolina BBQ Peppers

Serving Size: 1/80 of a recipe
Servings Per Recipe: 80
Amount Per Serving
Calories: 83
Calories from Fat: 50

% Daily Value *
Total Fat 5.6g 9 %
Saturated Fat 0.7g 4 %
Cholesterol 0mg 0 %
Sodium 134mg 5 %
Potassium 63mg 2 %
Total Carbohydrates 8.4g 3 %
Dietary Fiber 0.2g < 1 %
Protein 0.3g < 1 %
Sugars 7.9g
Vitamin A 3 %
Vitamin C 7 %
Calcium < 1 %
Iron 1 %
Thiamin 2 %
Niacin 2 %
Vitamin B6 3 %
Magnesium 1 %
Folate 2 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.