A great way to use up jalapeno peppers. We love this candied version so much that we grow peppers just so I can make the "cowboy candy". I serve them on a cracker smeared with ricotta or cream cheese and a couple of the sweet chillies on top. You can also use them in your burgers, with cheese or cold meats, the possibilities are endless.
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Ingredients
- 300 g jalapeno chilli peppers cut into 5mm rounds
- 240 g caster sugar
- 120 ml cider vinegar
- 1/2 tsp turmeric
- 1/2 tsp ground ginger
- 1 tbsp yellow mustard seeds
- 1/2 tsp cayenne pepper (if you want more heat)
Instructions
- Sterilise 4 jam jars (I always sterilise more than I need as you never know how many jars you will fill depending on the size of the jalapenos.
- Put the vinegar, sugar and all the. spices in a pan and bring to a quick boil then immediately lower the heat and stir until the sugar has dissolved.
- Add the jalapenos and stir to make sure they are all coated with sticky syrup. Allow them to bubble for 5 minutes then remove from the heat.
- Using a slotted spoon, transfer the peppers to the jars. Pour the syrup into a jug and top up all the jars. Allow to cool slightly, screw the lids on tightly and store for a month before opening. Once opened, store in the fridge. I have a jar in my larder from last year and it's still fine.
Nutrition
Calories: 284kcalCarbohydrates: 68gProtein: 2gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 9mgPotassium: 295mgFiber: 2gSugar: 64gVitamin A: 715IUVitamin C: 108mgCalcium: 21mgIron: 1mg
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