Candied jalapenos

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Posted: 4/29/2012 5:43:51 AM EDT

Recently tried these out, and thought they would be something the ARFCOM cooks would enjoy.

They are easy to make. I canned mine in half pint jars (recipe made 8 half-pints), and I had 4 half-pint jars of the "juice" left (which I canned, also). The thick, syrupy juice is sweet/tangy/hot that makes a fantastic glaze to brush on grilled chicken.

The candied jalapeno slices are great on a cracker with cream cheese. Or put a slice on top of a Deviled Egg.

Or eat them like candy, as I do.

Check it out, and ENJOY!

http://tastykitchen.com/recipes/canning/candied-jalapenos-cowboy-candy/

Posted: 4/29/2012 11:07:56 AM EDT

[#1]

Hey DixieOnepercenter- I made some a few weeks back (posted pic on my post in homestead forum). Gonna be able to open up a jar here in about a week and cant wait!

Posted: 4/29/2012 2:16:21 PM EDT

[#2]

Does the "candying" process decrease the hotness like baking jalapenos does when making "poppers"? Also, do you just leave the seeds as is when you fix these.

I'm definately intrigued and I think I'll try this in the next couple of weeks.

Posted: 4/29/2012 2:35:59 PM EDT

[#3]

Quoted:
Does the "candying" process decrease the hotness like baking jalapenos does when making "poppers"? Also, do you just leave the seeds as is when you fix these.

I'm definately intrigued and I think I'll try this in the next couple of weeks.

You can leave the seeds in if you want them hot (I do.), or you can "core" them when you cut the stem cap off before you slice them, for a milder version.

Posted: 5/12/2012 7:09:26 PM EDT

[#4]

I tend to slice mine on a mandolin so they're a consistent thickness. Then I rinse them to remove the seeds as we have young'ns in the house still. I don't can them, but just store them in the fridge. They go FAST. We eat them on everything from scrambled eggs to salads and sandwiches. My very favorite is to put cream cheese and a couple pepper rings on a roasted garlic triscuit. And yes, I made them without seeding them before the kids started eating them. The heat does tend to dissipate with the cooking, etc.

OP, I'm definitely using your idea of brushing it over chicken. Thanks!

Posted: 5/15/2012 12:26:23 AM EDT

[#5]

Oh god, why did you put these here to tempt me?

With seeds, btw

Posted: 5/15/2012 6:46:19 AM EDT

[#6]

This looks really good. Gonna give em a try.

Posted: 5/15/2012 2:07:39 PM EDT

[#7]

Quoted:
I tend to slice mine on a mandolin so they're a consistent thickness. Then I rinse them to remove the seeds as we have young'ns in the house still. I don't can them, but just store them in the fridge. They go FAST. We eat them on everything from scrambled eggs to salads and sandwiches. My very favorite is to put cream cheese and a couple pepper rings on a roasted garlic triscuit. And yes, I made them without seeding them before the kids started eating them. The heat does tend to dissipate with the cooking, etc.

OP, I'm definitely using your idea of brushing it over chicken. Thanks!

I like the mandolin idea. Not only will the slice be a uniform thickness, but it will really speed up the process!

Posted: 5/15/2012 5:50:34 PM EDT

[#8]

I made them leaving the seeds in, holy fuckin where's the milk, water, beer, I can't breathe

Posted: 5/16/2012 1:34:16 PM EDT

[#9]

Quoted:
I made them leaving the seeds in, holy fuckin where's the milk, water, beer, I can't breathe

[ARCHIVED THREAD] - Candied jalapenos

General » Cooking

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