Add all ingredients to a small non-reactive saucepan (stainless steel, tin or enamel), bring to a boil, then simmer for 45 minutes. Stir occasionally.

Once the mixture has cooled, strain the syrup, and pour the syrup through a funnel into a lidded glass container.

Can be stored in the refrigerator for up to one month.

*For less heat, jalapeño seeds can be removed before adding to the saucepan.