Thankfully I still have somewhat of a decent memory and pulled everything out to make this deliciously addictive little treat.Īs with canning any food, precautions must be taken.
In this case, I couldn’t quite remember exactly how I made the last batch. That means I create recipes based on my remembrance of what the food tasted like, looked like and felt like on the tongue. The biggest problem is that I seem to cook on a whim, flying by the seat of my pants. Maybe that’s what I’ll do.Ĭandied jalapeños are absolutely delicious. Why would I need to make some when I still had a half of a jar left from the last batch I had made? Until I remembered how quickly we seem to blow through the jars. She suggested I should make more candied jalapeños with my liberal stash – and at first I brushed it off. But she wasn’t as open to my suggestions as I wanted her to be.
My first suggestion to her was making a fermented jalapeño hot sauce – a big hit in our house. We spent hours on Facebook discussing how we planned to use them – from pickled to canned, to hot sauce and even cowboy candy. At the time, she didn’t realize that I was sitting on a few pounds of jalapeños myself. I first heard of candied jalapeños last spring when a good friend of mine in Texas showcased her abundance of jalapeño peppers. Not because I haven’t wanted to (per-se…) but because we are still eating what remains from my last canning session. Delicious goodness and something I haven’t made for quite a while. A little sweet and a little spicy, these Candied Jalapeños are a delicious and addictive way to use up a bumper crop of jalapeño peppers.Ĭandied jalapeños.
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