I feel like every time I go out back, there are more jalapeños popping up in my garden. They are going crazy right now and there are a ton of new buds forming as well. They have different heats at different stages and our favorite right now is when it’s transitioning from green to red. That almost purplish-brown color is so flavorful, and packs a little kick.
With all the peppers, I thought these Candied Jalapeños would be the perfect canning project. The combination of sweetness and heat makes for a great condiment! Add it to your burgers, fish, nachos, sandwiches… so many things to do with it. And don’t throw out any left over liquid. This is great as a marinade on veggies, fish, chicken or even as a dressing.
To my peppers, I added tons of garlic from Gamma Farms and a few cayenne (for even more heat) from Kenter Canyon Farms.
Slice the peppers into 1/4″ pieces, mince the cayenne and slice the garlic cloves as thinly as you can, then combine.
Mix all the dry ingredients (plus minced cayenne peppers) with the vinegar and bring to a boil, then simmer.
While that boils, pack the pepper mixture into two hot pint jars, leaving about 1/4″ free on top. PACK THEM IN – my not so subtle tip. Ladle the liquid on top.
And viola, awesomeness in a jar!
I added a layer of the Candied Jalapeños to the top of these veggie nachos I made for my family. I used my favorite, amazing, locally produced chips called Chica’s Corn Chips. They are thick but light and flakey at the same time. They taste homemade! I buy them at Jim’s Market and you can find them here as well. On top is just a layer of soyrizo and cheese. After broiling for a few minutes I added the Candied Jalapeños on top. Yum!!!!
*recipe inspired from Country Woman Magazine