Candied Jalapenos

Not only for salsas or roasted and stuffed with cheese, jalapenos can also be used for purposes of a sweet nature.

Washed and dried, stemmed, seeded with the inner white membrane removed, I like to slice the chiles into strips before dipping them into a sugar syrup. (You could also slice them).

The ratio of sugar to syrup I use is 2 cups sugar to 1 cup of water, brought to the boil and boiled for a few minutes before my little lovelies take a bath.

Once the strips are added, bring the syrup to the boil again and boil the chiles for two minutes. Remove the strips with a slotted spoon to a rack over a parchment-lined sheet pan. Cool. Repeat. Three to four times.

Drain for the last time and transfer to a clean piece of parchment to dry a bit. I just love the shapes they make. Without question their flavour is sweet, but they retain the chile’s grassiness and a delicate heat.
You can roll them in sugar if you prefer, but I like them just the way they are. Delicious served with coffee after a meal, or as a garnish for flan or ice cream. Store them in a lidded container until use.

Another candied item you might like to try are hibiscus flowers. The next time you make yourself a batch of agua de jamaica, save the blossoms. Once they are almost dry, add them in batches to sugar syrup and let drain before use.

That is all.

One Response to “Candied Jalapenos”

  1. Dimagirl says:

    I suppose they are a bit like pepper jelly, which I love! Thanks for this recipe as well.

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