Cinco de Mayo and Candied Jalapeños!

Hi everyone-Happy Cinco de Mayo! I hope you all enjoy the festivities! And remember,

if you think you see pigs in sombreros, you may have had one too many margaritas:@)

I mentioned the other day that I picked up a big bag of jalapeños. I was just about to put what was left in the freezer when I saw this recipe on seriouseats.com. So I made half of the recipe as a test batch. 

A "test batch" because I'll be planting 6 jalapeño plants in the garden this weekend!

 

They say: These sweet, very hot candied jalapeños work equally well as a cocktail garnish, sandwich condiment, cupcake topper, or guacamole ingredient.

Notes:

• I did not use the cayenne. 
• I love the lime flavor and think they'd be great on a sandwich or nachos! 
• I'll slice them thicker next time and leave the peppers in the pot of syrup only until the color changes, then out! A lot less than 4 minutes.
• I'll post updates over the next couple days as they've had a chance to chill and marinate.

Day One: Num, num, num... lime, sweet and heat, this is going to be a very good thing!
Day Two: Added to the top of nachos, the lime and sweetness really bring them to another level! But make no mistake, these babies are hot!
Day Four: I had a bagel with cream cheese and raspberry jelly so... what the heck, I added a pepper to the top! It was very good, I would make these peppers again.

Hope you love them if you try them!

Candied Jalapeños
1lb jalapeños
2 C sugar
2/3 C cider vinegar
1/2 tsp cayenne (optional)
Freshly grated zest and juice of 2 limes

Directions:

1. Sterilize 3 half pint jars and bands.
2. Slice jalapenos into 1/4" rounds.
3. Combine sugar, vinegar, cayenne and lime juice in medium sauce pan and bring to boil. Reduce heat to low and simmer until sugar is dissolved and liquid is syrupy, about 5 minutes.  Add peppers and bring back to a simmer. Cook until peppers are slightly wilted and darkened, about 4 minutes.
4. Using slotted spoon put peppers in jars. Return syrup to a boil and cook for 5 minutes. Remove from heat, stir in zest and pour over the peppers. Wipe rims of jars and add lids.
5. Can in a water bath for 10 minutes or simply store in the fridge for up to 3 months.

Complete safe canning guidelines and procedures can be found HERE.

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