Directions

• Preheat the oven to 225°F, spread the sliced jalapenos on a wire rack and place it directly in the oven for 17-20 minutes.
• In a medium saucepan, combine the sugar, apricots preserve, vinegar, salt, crushed red pepper + garlic powder.
• Add the smoked jalapeños to the saucepan, stirring occasionally. Mix until the mixture is syrupy and thick.
• Transfer mixture into a mason jar and enjoy! Store in the fridge and it will last up to 6 weeks!