Sweet Fire Jalapenos Recipes

CANDIED JALAPENOS

Steps:

• Remove and discard stems from peppers, then slice into 1/4" slices. Set pepper slices aside.
• To a large pot, add cider vinegar, white sugar, garlic powder, turmeric, and celery seed and bring to a boil. Reduce heat to about MED LOW and simmer for 5 minutes.
• Raise the heat to about MED HIGH to bring mixture back to a boil. Once boiling, add the pepper slices. Allow to return to a boil, then reduce the heat again (to about MED LOW) and simmer for 4 minutes.
• Transfer the peppers using a slotted spoon to clean glass canning jars, filling jars to within 1/4 inch of the upper rim of the jar.
• Only the syrup should remain in the pot at this point. Increase the heat to bring to a full rolling boil. Boil like that for approximately 6 minutes.
• Ladle the syrup into the jars with the jalapeno slices. If you notice any air pockets, take a clean spoon and insert it into the jar to get rid of the trapped air. Fill jars to within 1/4-1/2" from the upper rim of the jar.
• Wipe the rims of the jars with a damp paper towel, then screw on canning jar lids. Label if desired and refrigerate for at least 1-2 weeks (3-4 weeks for optimal flavor). Candied jalapenos are good for up to 3 months if kept properly refrigerated.

CANDIED JALAPENOS

Steps:

• Wearing gloves, remove the stems from all of the jalapeno peppers. The easiest way to do this is to slice a small disc off of the stem-end along with the stem. Discard the stems.
• Slice the peppers into uniform 1/8-1/4 inch rounds. Set aside.
• In a large pot, bring cider vinegar, white sugar, turmeric, celery seed, granulated garlic and cayenne pepper to a boil. Reduce heat and simmer for 5 minutes. Raise the heat to boiling again, add the pepper slices, return to a hard boil, then reduce the heat again and simmer for exactly 4 minutes. Use a slotted spoon to transfer the peppers, loading into clean, sterile canning jars to within 1/4 inch of the upper rim of the jar. Turn heat up under the pot with the syrup and bring to a full rolling boil. Boil hard for 6 minutes.
• Use a ladle to pour the boiling syrup into the jars over the jalapeno slices. Insert a cooking chopstick to the bottom of the jar two or three times to release any trapped pockets of air. Adjust the level of the syrup if necessary. Wipe the rims of the jars with a clean, damp paper towel and fix on new, two-piece lids to finger-tip tightness.
• *If you have leftover syrup, and it is likely that you will, you may can it in half-pint or pint jars, too. It's wonderful brushed on meat on the grill or added to potato salad or, or, or... In short, don't toss it out!
• Place jars in a canner, cover with water by 2-inches. Bring the water to a full rolling boil. When it reaches a full rolling boil, set the timer for 10 minutes for half-pints or 15 minutes for pints. When timer goes off, use canning tongs to transfer the jars to a cooling rack. Leave them to cool, undisturbed, for 24 hours. When fully cooled, wipe them with a clean, damp washcloth then label.
• Allow to mellow for at least two weeks, but preferably a month before eating. Or don't. I won't tell!

CANDIED SWEET HEAT PICKLED JALAPENO RECIPE

Steps:

• In a large pot, bring cider vinegar, sugar, garlic powder, cayenne, and celery seed to a boil.
• Reduce heat and simmer for 5 minutes.
• Add the jalapeno pepper slices (and red bell pepper, if desired) and simmer for 4 minutes.
• Use a slotted spoon to transfer the peppers into clean, sterile canning jars, packing the jalapeños semi-firmly within ¼-inch of the rim of the jar.
• Turn heat up for the remaining syrup and bring to a full rolling boil.
• Boil for 5 minutes.
• Use a ladle to pour the boiling syrup into the jars over the jalapeño slices.
• Insert a knife into each of the jars two or three times to release any trapped pockets of air.
• Add more syrup if necessary. (*see notes for leftover syrup)
• Wipe the rims of the jars with a clean, damp paper towel then screw on two-part canning lids.
• If you do NOT want to properly can these, simply cool jars at room temperature for an hour and then store them in a sealed container in the fridge for up to 3 months.
• Use proper canning procedures to store at room temperature for longer periods of time.
• To can, place jars in a canner and cover with water by 2-inches. Bring the water to a full rolling boil. When it reaches a boil, set the timer for 10 minutes for half-pint jars or 15 minutes for pint jars. When the timer goes off, use canning tongs to transfer the jars to a cooling rack or kitchen towel. Leave them to cool, undisturbed, for 24 hours. When fully cooled, wipe them with a clean damp washcloth. Double check that they've sealed properly by pushing down on the center of the lid. It will not move if it is sealed.

QUICK 10 MINUTE PICKLED JALAPENO

Steps:

• Combine the vinegar, water, garlic, sugar, and salt in a medium pot and bring to a boil. Add jalapeno slices, stir, and remove from heat.
• Let sit for at least 8 minutes then use tongs to remove the jalapenos from the pot to a jar; cover with the brining liquid to fill the jar.
• Store in the fridge for up to two months.

CRISPY JALAPEñO & ONION PETALS

Steps:

• Cut the onion in half and then into wedges. Separate the onion layers and add them to a bowl. Slice the jalapeños (seeds and all if you like things spicy) into very thin rounds and add to the bowl. Pour over the buttermilk and stir to combine. Let sit while you get the remaining ingredients together.
• Combine the flour, salt and a generous pinch of black pepper in a separate bowl, then set aside.
• Add 1 inch of oil to a large, heavy-bottom skillet. Heat to 375 degrees F or until a pinch of the flour sizzles when added to the skillet.
• Using tongs, remove a handful of onions and jalapeños from the buttermilk and immediately dunk into the flour mixture, thoroughly coating them. Tap them on the inside of the bowl to shake off the excess.
• Carefully add the coated onions and jalapeños to the hot oil, breaking them up with a spoon, so they don't stick together. Cook until golden brown, 1 to 2 minutes.
• Remove with a slotted spoon and drain on a paper-towel lined plate. Repeat with the remaining onions and jalapeños.
• Serve immediately.

SWEET FIRE JALAPENOS

Steps:

• Drain and thoroughly rinse jalapenos in cold water.
• (I cover them with water in a pan and drain in a collandar several times) Place jalapenos in a glass container and cover with sugar.
• Refrigerate overnite or until sugar turns to syrup.
• Serve with cream cheese and crackers or with roasted turkey or chicken.
• These are soooo expensive when purchased but so easy to make and Yummy!