Drain pickled jalapeo pepper slices, discarding liquid and reserving jar and lid. Toss together jalapeo slices, red chile pepper slices, sugar, and lime zest.
Let stand 5 minutes, stirring occasionally. Spoon into reserved jar, scraping any remaining sugar mixture from bowl into jar. Cover with lid, and chill 48 hours to 1 week, shaking jar several times a day to dissolve any sugar that settles.
