Here is a twist on candied jalapenos that really takes the standard recipe up a notch! The citrus really enhances the flavor and adds dimension to the flavor of any number of dishes! I’ve made candied jalapenos with lime and with orange and I can’t decide which I like more! Similar, yet so different!
- 10 Medium Jalapenos, sliced into rounds
- 1 Cup Granulated Sugar
- 1/2 Cup Water
- 1 TSP (heaping) of Lime or Orange Zest
To begin making your candied jalapenos, clean and slice the peppers into rounds. If you would like to reduce the heat of the peppers, remove the seeds at this time. Keeping the seeds will make your peppers more spicy.
Transfer to a medium sized pot and add the sugar.
Mix the jalapenos to distribute the sugar evenly. Another option is to use a large ziplock bag and toss before placing them into the pot.
Next add the water. Gently stir. Set at medium to high heat and bring the liquid to a boil. Immediately reduce the heat to a very low setting and simmer until the sugar water thickens. Periodically stir to keep from sticking or burning. Cook for 45 minutes to 1 hour. While the candied jalapenos are simmering, zest your lime or orange, then set aside.
Once the syrup has reduced and thickened, remove from heat and allow to cool. Once the candied jalapenos are no longer hot (slightly warm is ok), add the citrus zest of choice. Gently stir to distribute the zest evenly and allow to completely cool.
Once cooled, transfer to a jar (mason jars work well) and store in the refrigerator. As I mentioned, I’ve made them with both orange and lime zest. I suppose you can try combining the two, if desired, but only use half of each. I think doubling the zest might be a bit much. Now your candied jalapenos are ready to enjoy in so many ways! They would be great on sandwiches, tacos, on top of chicken or fish, over a baked brie and any number of appetizers. One example would be these Spicy Salmon Bites. You can also add them in some dip recipes for added flavor! The possibilities are endless!