Candied Jalapeños
This sweet ‘n spicy topping is dynamite with a grilled burger! Before you get started make sure you have clean
Mason jars (I prefer the 8-ounce variety) ready to go. Set them on a large working area and have a slottted spoon
at the ready.
Yield 4-5 (8-ounce) jars
6 cups sugar
2 cups vinegar
2 tbles spoons of your favorite Cajun Spice
4 tbles red pepper flakes
1 tble. garlic powder
2 lbs. jalapeños, stemmed and sliced 1/2 inch thick
Add the sugar and vinegar to a large pot. With a wooden spoon, stir until blended, the add the remaining
ingredients excep the jalapeños.
Place the pot on the stove and bring to a boil. Immediately reduce to a simmer and cook uncovered for
5 mins.Its time to add the star of the show- the jalapeños. Cook for 5 mins-don’t overcook!
Removed the pot from the stove and using a slotted spoon, add the jalapeños to the jars. Fill the jars, leaving an
inch of space. Next, gently tap each jar on the counter to settle the peppers and reduce the air.
Return the pot to the stove and boil for 5 mins. move from the heat and ladle into the jars, leaving 1/2 inch of
space. Seal tightly.
Fill a stockpot with water and bring to a boil. Carefully submerge the jars in the water. The jars must be fully
immersed. boil for 12 mins. remove from the water and allow the jars to set for 12 hours.
Serve immediately, or let sit for 2 weeks like I like to do! (Recipe as printed in Chili Pepper Mag.)
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My adjustments:
1st. Instead of red pepper flakes-I used a blend. Chile Árbol and Chili Puya (similar to Guajillo), approx equal
amounts, seeded and then chopped finely. The Chili Puya is almost like a leather, so is hard to chop up in a coffee
mill.
Other varieties could be used to change heat and flavors.
2nd. Since I didn’t want to put up in jars, I kept the mix at a good simmer for an additional 10-12 mins. When
cool the peppers were put into jars and liquid added until jars were filled to near top. When cooled I stored in the
refridgerator.
I also had liquid left over and added some mango to it and let sit over night for an interesting snack.
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Cajun Seasoning
1 teas. White Pepper
2 teas. Garlic powder
2 teas. Onion powder
2 teas. ground Cayenne
2 teas. Paprika
2 teas. Black Pepper
1 teas. salt.
Combine and store in an airtight container.
( I only used 1/2 the salt for my own mix. I
also used this mix for my candied jalapeños)
Cajun Spice
2 teas. sea salt
2 teas. Garlic powder
2 1/2 teas. Paprika
1 teas. Black Pepper
1 teas. Onion powder
2 teas. ground Cayenne
1 1/4 teas. dried Oregano
1 1/4 teas. dried Thyme
1 tbles. red pepper flakes.
Combine all the ingredients in a bowl, mixing well.
Store in an airtight container.

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