Candied Jalapenos

A little bit of heat with a little bit of sweet

This recipe for candied jalapenos is the perfect solution to your bumper crop of jalapeno peppers.  They are the perfect topping for grilled burgers or plate of nachos. I love maxing a Goat Cheese with Jalapeno Dip. They have a long shelf life in the fridge, about them months. The base recipe for the syrup can also be used to pickle some finely sliced red onion, which also tastes great on salads and nachos.

What’s In Candied Jalapenos

• jalapeno peppers
• sugar
• apple cider vinegar
• chili powder or taco seasoning
• ground turmeric
• garlic powder
• ground ginger

How to Make Candied Jalapenos

• SLICE jalapeno peppers into ¼-inch rounds (be sure to wear plastic gloves).
• In a medium-size saucepan, COMBINE sugar, vinegar, chili powder, turmeric, garlic powder and ginger.
• BRING the mixture a boil. REDUCE heat to a low simmer.
• STIR mixture until the sugar dissolves into a syrup.
• ADD jalapeno slices. MIX to coat with syrup.
• SIMMER peppers until they soften and darken, for 8-10 minutes.
• PLACE the jalapeno peppers in jars. FILL jars with the syrup.
• COVER the jars and STORE in the fridge for up to 3 months.
• The flavor is best after letting jars rest for 3 days or so.

Other Favorite Recipes

Smoked Tuna Dip

Creamy Garlicky Dipping Sauce

Print Recipe

Candied Jalapenos

Author: Anita's Table Talk

Ingredients

• 1/2 pound jalapeno peppers 10-12 average-size jalapenos
• 3/4-1 cup sugar
• 1/2 cup apple cider vinegar
• 1 teaspoon chili powder or taco seasoning
• 1/2 teaspoon ground turmeric
• 1/4 teaspoon garlic powder
• 1/2 teaspoon ground ginger

Instructions

• While wearing plastic gloves, SLICE jalapeno peppers into ¼-inch rounds.
• In a medium-size saucepan, COMBINE sugar, vinegar, chili powder, turmeric, garlic powder and ginger.
• BRING mixture a boil. REDUCE heat to a low simmer. STIR until the sugar dissolves into a syrup.
• ADD jalapeno slices. MIX to coat with syrup.
• SIMMER peppers until they soften and darken, for 8-10 minutes.
• PLACE the jalapeno peppers in jars. FILL jars with the syrup.
• COVER the jars and STORE in the fridge for up to 3 months.

Notes

Flavor is best after letting jars rest for 3 days or so.