Sweet and spicy candied jalapeños
At this point sustainability is a major priority. Due to the increasing costs of food, I’m finding creative ways to reduce my grocery bill by making as many items as I can at home. The candied jalapeños I like cost $6. I made these at home and I only had to buy the jalapeños. These are the same candied jalapeños we used in The Best Taco Tuesday Breakfast recipe.
First, thinly slice the jalapeños. Discard the stems. Make sure to use gloves when slicing the jalapeños. Add the vinegar, sugar, and garlic powder to a pot and bring to a simmer. Add jalapeños to the pot, stirring occasionally.
After 7-8 minutes, when the jalapeños have softened and changed color, remove the peppers and add to a mason jar or container for storage. Bring the liquid to a boil and boil for 4-5 minutes until thickened into a syrup.
Once the liquid has thickened to a syrup, ladle it into the jar with peppers. Allow peppers to completely cool and store in the refrigerator. These peppers can keep in the fridge for up to 3 months!
These candied jalepenos were spicy, sweet, & can keep in the fridge up to 3 months. These are good on tacos, sandwiches, nachos, and even pizza. Would you try this recipe?
Candied Jalapeños
Ingredients
- 6 jalepenos
- 1 cup apple cider vinegar
- 3 cups sugar
- 1 tsp garlic powder
Instructions
- Slice jalapeños, discard the stems
- Add AVC, sugar, garlic powder to pot, stirring to dissolve
- Bring liquid to a simmer and add jalapeños
- Allow jalapeños to cook in liquid for 7-8 minutes or until softened
- Remove peppers from liquid
- Bring liquid to a boil and boil for about 4-5 minutes or until liquid thickens into a syrup
- Ladle syrup into jar with peppers and allow to cool before refrigerating
- Refrigerate for up to 3 months and enjoy candied jalapeños whenever you want!
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