Candied jalapeños
- Janine Ratcliffe
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Makes 500ml jar
Easy
Prep: 10 mins
Cook: 15 mins
0 reviews
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Sometimes called cowboy candy, these sweet, hot chillies can be used in sandwiches or spooned onto toast with soft cheese to make a cute canapé
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Try our candied jalapeños, then discover beef chilli with jalapeño cheddar scones, smashed burgers with jalapeño rarebit or sweetcorn and jalapeño scones.
Jalapeño vary in heat strength so if you want them a bit milder, scoop out some of the seeds before slicing.
Candied jalapeños recipe
Ingredients
Nutrition
- 24 whole green jalapeños
- 200ml cider vinegar
- 300g caster sugar
- 1 tsp yellow mustard seeds
- ¼ tsp ground turmeric
Nutrition: per 1 tsp
- kcal6
- fat0g
- saturates0g
- carbs2g
- sugars2g
- fibre0g
- protein0g
- salt0g
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Method
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step 1
Cut the stems off the jalapeños then slice into ½cm rounds.
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step 2
Put the vinegar, sugar, mustard seeds and turmeric with ½ tsp of salt in a pan. Stir well then cook over a low-medium heat, stirring until the sugar has dissolved. Bring to a boil and cook for 5 mins. Add the jalapeños and simmer for 5-6 mins until they start to look translucent and cooked but still holding their shape.
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step 3
Strain the jalapeños, keeping the liquid. Return the liquid to the pan and simmer for 5 mins until reduced to a light syrup. Cool a little.
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step 4
Spoon the jalapeños into sterilised jars. Pour over the syrup to cover, then put on a lid and leave to cool completely. Once opened, keep in the fridge for up to three weeks.
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Authors
Janine RatcliffeFood director
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