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Carefully chop the jalapeno peppers into 3mm rounds either using a knife, mandoline or the cutting blade on a food processor. Whatever method wear plastic gloves!
Mix all other ingredients in a pan and heat gently till sugar has dissolved then bring to boil for 1 minute, lower heat to simmer for 5 minutes till syrup
Add the chopped peppers and cook in the syrup for 5 minutes
Carefully ladle into a sterilised jar and cover with the syrup. Store remaining syrup in a jar in fridge to use in chilli con tarne etc.