Outlaw Candied Jalapeno Peppers
(Original Recipe Submitted by Ellie
Summerford)
Sometimes referred to as “Cowboy Candy”,
candied jalapenos are a great addition to ribs, pulled pork, brisket and pretty
much any other BBQ favorite. You can even serve these as an appetizer mixed with
some cream cheese for a sweet and spicy dip.
Even though this recipe is already easy and
fast, here are some handy tips to keep in mind.
Serve in a bowl:
When serving these with a BBQ platter, put them in a bowl with some of the
liquid. This prevents the spice from seeping through everything else on your
platter.
Switch up the heat:
You can decrease the spiciness of the jalapenos by removing the seeds and pepper
ribs before boiling. If you want to make some candied peppers that aren’t as
spicy, substitute the jalapenos for Fresno type peppers or Banana peppers.
Reuse the liquid:
Once you’ve eaten all the jalapenos, don’t throw out the remaining liquid! Add a
little, or a lot, to some of your favorite BBQ sauce to give it an extra kick of
heat.
Dice them up:
To make more of a relish style to use as a dip or topping for sandwiches,
burgers and hot dogs, slice the peppers lengthwise once or twice and then cut
the slices crossways to make a finer dice.
Ingredients:
12 jalapenos (sliced into rings)
1 ½ cups water
1 cup white sugar
½ cup white vinegar
1 teaspoon salt
1 teaspoon celery seeds
Directions:
Rinse and slice your jalapenos into
rings.
Combine the jalapenos, water, sugar, vinegar, salt, and celery seeds in a
medium-sized saucepan.
Bring to a boil over medium heat stirring occasionally.
Reduce the heat and allow to simmer for 15 minutes stirring occasionally.
Set aside to cool, then transfer to a lidded jar or container.
They can be stored in the refrigerator for up to 4 weeks.
