Description
Sweet and spicy candied jalapeños made by simmering fresh jalapeño slices in a flavorful syrup of sugar, apple cider vinegar, and spices. Perfect for adding a tangy kick to sandwiches, burgers, or charcuterie boards.
Ingredients
Scale
Jalapeños
- 13 medium-sized fresh jalapeños
Syrup & Spices
- 1 1/2 cups granulated sugar
- 1/2 cup apple cider vinegar
- 1/4 cup red wine vinegar
- 1/2 teaspoon curry powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon celery seed
- 1/4 teaspoon chipotle powder
Instructions
- Cleanse and rinse jalapeños: Using disposable gloves to protect your hands, place the jalapeños into a large colander or bowl and rinse them thoroughly under running water. After rinsing, gently pat the jalapeños dry with a paper towel to remove excess moisture.
- Slice the jalapeños: While still wearing gloves to avoid irritation, carefully slice each jalapeño into thin rounds. For a milder flavor, consider removing the inner membranes and seeds before slicing. Set the sliced jalapeños aside.
- Prepare the candied jalapeños: In a medium-sized saucepan over medium-high heat, combine the granulated sugar, apple cider vinegar, and red wine vinegar. Stir the mixture well and bring it to a rolling boil. Once boiling, add the curry powder, garlic powder, celery seed, and chipotle powder, stirring to blend all spices evenly. Reduce the heat to low, then add the sliced jalapeños, stirring to coat them fully. Let the jalapeños simmer in the syrup for about 5 minutes until they slightly shrivel and change from bright green to a pale green color.
- Store the candied jalapeños: Remove the saucepan from heat and allow the mixture to cool for about 10 minutes. Using a ladle or spoon, transfer the jalapeños and syrup into a clean glass jar or mason jar with an airtight lid. Wipe the rim of the jar to ensure a proper seal, then close tightly. Store the jar in the refrigerator for up to 3 months. Use the candied jalapeños and their syrup to add a sweet and spicy kick to your favorite dishes.
Notes
- Wear disposable gloves when handling jalapeños to prevent skin irritation.
- Removing the seeds and inner membranes of jalapeños reduces the heat if you prefer a milder taste.
- The candied jalapeños keep well refrigerated for up to 3 months.
- Use the syrup as a flavorful addition to cocktails or dressings.
- Ensure jars are sterilized for best storage results.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Condiment
- Method: Stovetop
- Cuisine: Tex-Mex
Keywords: candied jalapeños, spicy condiment, jalapeño recipes, sweet and spicy peppers, Tex-Mex toppings
