Easy Recipe for Candied Jalapenos

Here’s how to make a condiment that’s a combination of sweet, hot, and a little tart

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As soon as I deplete the last candied chilli pepper from the jar I find at an out - of - the elbow room Italian food shop , I knew I had to recreate the recipe . I had enjoyed every single slice of those sweet , red-hot , and tart pepper so much that I could n’t stand the persuasion of not having them to stuff into paninis , to employ like chutney beside Indian curry , and to top an average blistering dog .

The pepper were gone , but I kept the empty jolt as a reminder of the dim-witted ingredient list : jalapeno Piper nigrum , acetum , dinero , and salt .

Because I had a nice crop of jalapenos growing in the terrace garden and I ’ve had good luckpickling jalapeno pepper peppers , I make up one’s mind to try out with recipes . I visualise all I had to do was make a round-eyed lucre syrup and simmer the slice white pepper in it . It would be similar to making other variety of candied fruit .

The end resolution is cheeseparing to the original jar , but the sirup is n’t quite as enceinte and the pepper are a whole flock hotter .

Ingredients

This recipe makes about two pints of peppers .

Instructions

Be sure to wear off kitchen gloves while working with hot white pepper , and do n’t match your eyes until the mitt are off .

Keep jar refrigerate . Peppers will keep in the fridge almost indefinitely , but they ’re so tasty they probably wo n’t last that long .

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