1 1/4 cups canola oil
3 tablespoons cornstarch
1/4 teaspoon salt
2 tablespoons white sugar
2 eggs
1 pint chopped fresh jalapeno peppers
Heat oil in a large saucepan over medium heat. Stir in cornstarch and salt. Cook, stirring constantly, for 1 minute. Stirring constantly, cook, stirring, until mixture comes to a full boil. Remove from heat. Stir in sugar, eggs and jalapenos.
Pour mixture into one large, bottle labeled container. Add more milk if necessary. Refrigerate for 24 hours, stirring occasionally.