Candied Jalapeños are little green game changers. This recipe changes fresh jalapeno peppers into sweet, hot and perfect for just about anything.
Candied Jalapeños are pickled, candied, however else you wanna call it.
And oh my gracious, they’re damn delicious.
So good in fact, I made myself sick eating them and one of my coworkers lost half of her mouth from eating so many at one time. Alright, maybe I’m being a little dramatic, but her mouth does burn.
I think she was the only one affected like that; the rest of them said they thought the pepper heat was just right.
That’s exactly how I feel about them.
Now, keep in mind you control the heat here.
Candied Jalapeños and Controlling the Heat
Inside the pepper, there are ribs and seeds. If we keep them intact, we’ll get the full impact of the heat. So, needless to say, the more you remove, the less heat you’ll retain.
I intentionally left the seeds and ribs because I wanted to make a “hot” batch.
Keep in mind, when you do this it’s HOT as all hell, and you can’t undo it.
It will take a few minutes more to deseed them, but not enough to make a big difference.
I was a bit intimidated at first because I had never canned (or jarred) anything before because it seemed so….complicated.
But I wanted to make them so badly, so my want overpowered my reluctance. And by the way, it is SO not complicated!
I’ve made three batches now and it’s a cinch.
If you are a jalapeno fan, you will absolutely LOVE, INHALE, and forever CHERISH these pretty little gems.
Sweet and hot is such a fabulous combination. See the jars below? The one on the far right has only what I call “jalapeno honey”. After making these, I usually have about a jar or so left of sweet sticky liquid the jalapeños boiled in.
I jar it and it looks and acts like honey, with a kick.
Oh, and this is one example of what I’ve been throwing these on…
This is my Salisbury Steak with Balsamic Gravy topped with the pretty little things.
Now can you start to think of ideas?
Here’s your printable –