1 cup margarine
1/2 cup packed brown sugar
1/3 cup Worcestershire sauce
1 clove garlic, minced
1 teaspoon soy sauce
1 teaspoon hot pepper sauce
1/2 teaspoon dried oregano
1/4 teaspoon dried thyme
1 cup jalapeno peppers, seeded and chopped
Preheat oven to 400 degrees F (200 degrees C).
Line a 9 x 13 inch pan with aluminum foil. Slice the jalapeno peppers into round wedges and roll into 1 inch balls. Place them flat on a sheet of waxed paper.
Bake in preheated oven for 15 minutes, or until peppers are hot and lightly browned.
Remove from oven and let cool.
Cut strips of jalapeno pepper from their stems. Place into a large mixing bowl, a little water on the bottom leaves, and strain.
Fill a large glass or metal bowl with ice. Pour about 1/2 cup boiling water over the pepper pieces. Ladle hot water into the basin and add hot pepper sauce, oregano, thyme and jalapeno peppers. Pour about 1 cup water into the basin, scraping the bottom of the glass to get the edges. Bring the water level to the top of the peach slices. Place on the prepared pan, knock fairly lightly, and refrigerate for about an hour. Serve chilled.