Friday, July 5, 2013

Candied Jalapeños

This is my new go-to summer condiment. Chill at least 48 hours ahead so the jalapeños have time to take on a fiery-sweet crunch.
This recipe goes with Skillet Green Beans , Field Pea Relish (recipes below)                  Makes 1-1/3 cups

1             (12-oz.) jar pickled jalapeño pepper slices
4             red chile peppers, sliced
3/4          cup sugar
1             teaspoon loosely packed lime zest

Drain pickled jalapeño pepper slices, discarding liquid and reserving jar and lid. Toss together jalapeño 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.

4 comments:

  1. ivy sew http://simplybeautifulhealthyliving.blogspot.comJuly 5, 2013 at 11:39 PM

    Hi Nee, this is really something hot and sweet. Will try this one day :)

    ReplyDelete
  2. Hi Ivy , this is a stable at our house it goes with any vegetable , my kids love it . It's a must try :)

    ReplyDelete
  3. My first reaction when I saw your title was Jumping Jalapeños! I don't know why, Nee, lol...But, once I read the recipe and saw how simple it is now I'm really jumping for some Candied Jalapeños!

    Thank you so much for sharing...

    ReplyDelete
  4. Now Jumping Jalapenos would be a fitting name and you can make them hot enough to make a person jump :) . Summer time and we all need something simple and quick .
    Thank you for your kind comment .

    ReplyDelete

Hi friends, thank you for stopping by and for taking the time to say hello. The welcome mat is always out and the coffee is always hot .I really appreciate your sweet gesture!