There’s nothing not to like about jalepenos. And candied jalepenos…need I say more? I found the original recipe for candied jalepenos here: ttp://601cookbooks.com/2013/01/20/superbowl-snack-candied-jalapenos/ And when I tried it, since I had never made them before, I didn’t mess with the recipe at all. And so the second time I made them (yesterday), I decided not to mess with what works. I really can’t complain about these. I made the jar and it didn’t last long. Here’s how I used them: out of the jar, in chili, in cornbread, in nachos, over cream cheese on chips/crackers…you name it, you can do it.
Since the Superbowl is coming up, I thought I’d post this as a clever appetizer. It does take a few days to make (or to let the jalepenos candy) so get started today and you can eat these on Sunday.
Start with some jalepenos
Slice those bad-boys up! Look at those nuggets of heat!
Add all your ingredients except the jalepenos into the pot: vinegar, sugar, celery seed, tumeric, garlic, cayenne pepper
Mix it all up and bring to a boil.
Add the jalepenos and stir.
Boil for 5 minutes.
Prepare your jar.
Add the jalepenos and liquid to the jar.
1 lb sliced jalepenos
3/4 cup cider vinegar
1 3/4 cup sugar
1/4 teaspoon tumeric
1/4 teaspoon celery seed
1/2 Tablespoon minced garlic (I used 1 Tablespoon)
1/8 teaspoon cayenne pepper (I used 1/4 teaspoon)
Slice jalepenos. In a small pot mix all ingredients except jalepenos. Bring to a boil and boil for 3 minutes. Then add sliced jalepenos and stir. Boil for an additional 5 minutes. Remove from the heat and let cool slightly. Pour jalepenos and liquid into a jar and let set in refrigerator for at least 2 days but up to a week tastes best.
Serve over cream cheese and crackers/chips.