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Started By
Message
Anyone have a candied jalepeno recipe?
Posted on 12/7/13 at 7:49 pm
Posted on 12/7/13 at 7:49 pm
Sweet and hot jalepeno over cream cheese 
how do you make the jalapenos?
how do you make the jalapenos?
4
Posted on 12/7/13 at 8:33 pm to fatboydave
Buy jar of sliced jalapenos. Drain off vinegar. Replace w/ sugar. Add spices if desired(eg: clove, cinnamon stick). Put jar back in fridge for couple weeks and voila! Addictive. Really good on turkey sammich.
Posted on 12/7/13 at 9:35 pm to DocHolliday1964
go to the store and buy Trappeys sweet and hot jalapenos
This post was edited on 12/7/13 at 9:53 pm
Posted on 12/7/13 at 11:03 pm to Sailorjerry
quote:
go to the store and buy Trappeys sweet and hot jalapenos
Not the same
Posted on 12/8/13 at 11:14 am to Bill Parker?
I've done both. The canning method is good just makes a buttload. Using commercially pickled slices works just as well and allows you to make a manageable quantity whenever you want. The sugar dissloves into rich flavorful syrup thats awesome. Folks have been using this technique with dill pickles here in the South forever and is likely the source of the OP's previous experience with them.
Posted on 12/8/13 at 12:46 pm to DocHolliday1964
the I would do what Doc says, pickled jalapenos and sugar...........the dill pickles do come out good that way
Posted on 12/8/13 at 3:51 pm to fatboydave
If you ever have a chance to eat at Bohanan's Steakhouse in San Antonio buy a jar of theirs. They serve over warm cream cheese with toasted bread.
I've made them and they are close.
Forty or so jalapeños sliced somewhat thin
1 big onion diced
Few cloves of garlic chopped
Tablespoon of mustard seed
Teaspoon of turmeric if you want
3/4 cup white vinegar
3/4 cup water
8 cups sugar
Add jalapeños, water and vinegar to pot bring to boil, reduce heat and simmer about three minutes. Drain about half the liquid and add sugar and rest of ingredients. Bring back to boil and reduce to hard simmer for about 20 minutes until thick.
Place in mason jar and refrigerate for a few months or can and use for a year.
Be sure to warm the cream cheese then spoon candied jalapeños over and serve with crostinis.
If you have left over juice when you have jarred save and use as a glaze on meat, fish or poultry. Just a way to change a recipe and use whats left.
I've made them and they are close.
Forty or so jalapeños sliced somewhat thin
1 big onion diced
Few cloves of garlic chopped
Tablespoon of mustard seed
Teaspoon of turmeric if you want
3/4 cup white vinegar
3/4 cup water
8 cups sugar
Add jalapeños, water and vinegar to pot bring to boil, reduce heat and simmer about three minutes. Drain about half the liquid and add sugar and rest of ingredients. Bring back to boil and reduce to hard simmer for about 20 minutes until thick.
Place in mason jar and refrigerate for a few months or can and use for a year.
Be sure to warm the cream cheese then spoon candied jalapeños over and serve with crostinis.
If you have left over juice when you have jarred save and use as a glaze on meat, fish or poultry. Just a way to change a recipe and use whats left.
Posted on 12/8/13 at 3:54 pm to Martini
And I warm the cream cheese in the oven while it's still in the foil about 300 for a few minutes until softened. Spreads better.
Also pour pickapepper sauce over if you like.
Also pour pickapepper sauce over if you like.
Posted on 12/19/13 at 7:43 pm to Martini
Tried this last night with a combination of Bill Parker and Martini's recipe. No celery seeds. Don't like them. Came out good but I didn't cook the syrup down enough and it wasn't thick like I have seen it. I will try this again and post pics.
Posted on 12/19/13 at 7:52 pm to fatboydave
I use this.....everyone loves it
4 lbs fresh sliced jalapenos
2 lbs diced onions
1/2 cup vinegar
1 1/2 cup water
6 to 8 cups sugar
2 tbs mustard seed
1 teaspoon tumeric
2 teaspoon celery seed
1 tablespoon garlic powder
1 teaspoon ginger
Put jalapenos and onions in a pot with water and vinegar
Boil until tender - about 15 minutes may need to add more water and vinegar
Drain - add sugar and spices
Boil about 20 minutes
let cool
4 lbs fresh sliced jalapenos
2 lbs diced onions
1/2 cup vinegar
1 1/2 cup water
6 to 8 cups sugar
2 tbs mustard seed
1 teaspoon tumeric
2 teaspoon celery seed
1 tablespoon garlic powder
1 teaspoon ginger
Put jalapenos and onions in a pot with water and vinegar
Boil until tender - about 15 minutes may need to add more water and vinegar
Drain - add sugar and spices
Boil about 20 minutes
let cool
This post was edited on 12/19/13 at 7:54 pm
Posted on 12/20/13 at 12:12 am to fatboydave
quote:
Don't like them. Came out good but I didn't cook the syrup down enough and it wasn't thick like I have seen it
I'm of the same opinion. Planning to use more sugar next go around.
Posted on 12/20/13 at 9:33 am to fatboydave
If you are pressed for time they have a few different kinds at Alexander's in BR. I stuffed a pork loin with cream cheese and candied jalapeno mixture then toped it with pepper jelly. People were fighting over it.
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