Candied Jalape?os – A Relish to Relish

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jalapenos2As often is my experience dining out, I enjoy something so much in a restaurant, I can?t wait to go home and recreate it. So, after recently enjoying a a juicy rib eye steak topped with candied jalape?os at Laurelhurst Market, that?s exactly what I did.

The plan was to make Bahn Mi sandwiches for lunch, which are typically topped with jalape?os. So taking that recipe?up another notch, I used this recipe for candying the jalape?os and discovered something so delicious, I now want to put them?on everything I make.

Candied jalape?os(also known as Cowboy Candy) are?the icing on the cake for my Meatball Bahn Mi sandwiches?(recipe here), but they’re?are equally devourable atop cornbread, grilled steaks, as a relish on burgers or brats, will spice up any old turkey sandwich, makes Gouda grilled cheese all grown up, and make crackers with cream cheese a gourmet treat. I?ll also be trying them out in a martini, on vanilla ice cream (maybe just the syrup) and on some form of pizza, but will let you know more about those experiments later.

You can store them in a jar in your fridge for about a month, and though they are great to eat right out of the pan, they do get spicier over time. So, make a big batch,?let them sit, and see how fun and versatile they are.

I honestly wish I had discovered these morsels of goodness years ago, or at least before the holidays, as I would have made them for everyone I know. I guess all my friends know what they?ll be getting next year!

Candied Jalape?os - A Relish to Relish
Print Recipe
Prep Time
10 min
Cook Time
25 min
Prep Time
10 min
Cook Time
25 min
Candied Jalape?os - A Relish to Relish
Print Recipe
Prep Time
10 min
Cook Time
25 min
Prep Time
10 min
Cook Time
25 min
Ingredients
Servings:
Instructions
  1. Wearing gloves, remove the stems from the peppers and slice into 1/4-in rounds (do not removed seeds).
  2. In a large pot, bring vinegar, sugar, lime juice and spices to a boil. Reduce heat and cook for 5 minutes, until mixture is syrupy and sugar is dissolved.
  3. Add the peppers, bring temperature back up to simmer, and cook about 5 minutes until jalape?os soften and darken.
  4. Using a slotted spoon, remove jalape?os from heat into one large or several smaller mason jars. (If you know how to can, and would like to store the peppers for months, prepare jars for canning prior to use).
  5. Return syrup to heat, bring up to a boil, and cook for an additional 5 minutes.
  6. Remove from heat, stir in lime zest, and then ladle syrup over peppers.
  7. Seal and refrigerate for up to one month (if they last that long).
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