Candied Jalapenos

I'm not one for super hot spicy peppers normally, but these babies can really add a nice touch to a grilled cheese sandwich, or chopped up to add a little spice to anything you are making like deviled eggs, soups, vegetables, etc. A little goes a long way, which is why we tend to have an open jar in the refrigerator all the time.

 I made them last year with red jalapenos, this year I tried green, and I was disappointed. Where the red ones look like little jewels, the green ones look drab. I hope to find a supply of red jalapenos before the season is out to replenish our supply for the year. 

There are a lot of recipes out there. This is the recipe I used last year and this is the one I tried this year.

The recipe suggests you wait at least 2 weeks to mellow out the flavors.  This is a good idea.

Oh, I also tried making candied jalapenos similar to candied orange peels by cooking the jalapenos in a 2 to 1 ratio of sugar to water for about 10 minutes, then removing the jalapenos and bringing the syrup to 221 degrees adding the jalapenos back and bringing back up to 221, then remove let dry slightly, shake with sugar, let dry again and store in the freezer. You probably could leave them out of the freezer, but I wasn't sure they were totally dry. I plan to use these on top of  cupcakes or some other dessert for a party I'm going to in a couple of weeks. I tried one, and they are hot!