Candied Jalapenos? Yep. I've had my eye on these for a long time. You see, I have a few recipes to put them in, but candied jalapenos are nowhere to be found this far north. When some beautifully colored green, red and orange jalapenos found their way to my kitchen, I decided it was time to make my own candied jalapenos. After finally getting around to making these, I realized they need to sit two entire weeks before they're ready. Somehow those last two weeks seemed longer than the months of time that had passed since I first discovered the concept. I dated and labeled the jar with "do not open" and hid it in the back of the fridge.
Anyway, you can find the instructions for making your own candied jalapenos here. Canning recipes are not recipes you can take and adapt to make your own. You must follow them exactly. The site linked above provides detailed instructions. This post also has nice step-by-step pictures.
After a few weeks of waiting, I finally popped open a jar for a taste. Despite all that sugar, the heat still takes center stage. After a fleeting microsecond of sweetness, my mouth was overpowered by heat. Burning heat. Tongue-burning, make-your-nose-run heat. I couldn't taste any of the seasonings, but I could feel the fire. Good thing I have some recipes in mind to balance that burn. My lips are locked on the ultra weird ones, but I'll give you a few other ideas of how to use these. Pairing these candied jalapenos with sweet, juicy fruit seems like a good place to start. I imagine they'd be just right in the Spicy Cucumber-Cantaloupe Salad and Grilled Watermelon Salsa I made earlier this summer. Had I not frozen the mangos to use in yesterday's post, I would have made this Candied Jalapeno Mango Salsa featuring juicy mangos, fresh pineapple, candied jalapenos, tomatoes, black beans and lime juice. Only time will tell what other trouble I'll get into with these.