Add the hot water and sugar to a blender. Mix together until the sugar is fully melted. Add two to four jalapeño slices, depending on the pepper's heat and your spice preference. I used 4 slices here, and it was the perfect amount of spice, but I recommend tasting your pepper first.

Blend for 20 seconds

Strain out the jalapeño pulp and store in an airtight container for two weeks.