Sweet heat that goes with just about anything!
Candied jalapenos just may be the crowd favorite around this house. It is rare to find someone who doesn't like them, even if they don't really like hot and spicy foods. The sweetness balances perfectly with the heat, making it the ideal topping on just about anything you can imagine. While we primarily use them on BBQ, they go well on any sandwich. We use them on deviled eggs or cream cheese and bagels or crackers. You can even chop them up in cornbread!
I like to buy the bags of really large jalapenos, and use a mandolin to slice them. Leaving the tops on the jalapenos gives me a nice handle to use when slicing. I leave the seeds, and remember that the seeds don't really bring heat to the party as many would tell you. It is the flesh!
Another tip - make sure you bring the solution to a boil with the jalapenos in the pan prior to transferring them to the jar. The jalapenos will shrink up quite a bit if you just add the solution to the jar, and you will have half-filled jars in the end. This recipe should make two or three pint jars.
Candied Jalapenos
Ingredients
2 lbs. large jalapenos, topped and sliced
3 cups sugar
½ cup vinegar
½ teaspoon garlic powder
Directions
Slice jalapenos using a mandolin to approximately 1/8 inch thick slices, leaving seeds and core intact.
Place sugar, vinegar and spices into a large saucepan, and bring to a rolling boil.
Add jalapenos to the mixture, bring back to a boil, and cook for 3 minutes to thicken sauce.
Remove from heat, and spoon jalapenos into a pint size jar. Repeat - expect to fill 2-3 pint jars.
Pour liquid over jalapenos until jalapenos are covered, wipe jar mouth and place lid. Heat from the solution will cause lid to seal.
Allow to cool, then store in refrigerator for up to 3 months.
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