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Fiery Candied Jalapeños Recipes

The first flavor you get when you eat candied jalapenos is sweetness, which is followed by a spicy after-burn. The jalapenos are whole which means they still have their veins and fiery seeds inside. The simmering technique used in candied hotpepper recipes only makes them hotter. Use smallish jalapenos for this recipe and make sure you use red ones because the color of the green ones does not look nice after a long cooking time.

These candied jalapenos look like jalapenos so people will realize what they are and take one only if they enjoy spicy things. The combination of sweet and spicy is a really amazing flavor. A lot of Mexican food combines the sweet with the spicy and some Mexican candies are coated with chili powder. Also, some Mexican chili-based dishes contain sweet ingredients such as fruit.

These are easy party appetizers and the only danger is caramelizing the sugar syrup. If the water solution goes brown, make a fresh batch because else you will not get good results. Serve these candied jalapeños alongside other salad recipes on the buffet table or offer them around the dinner table. Remember to warn your guests that these appetizers are not for the fainthearted!

Spicy Candied Hotpepper Recipes
Summary: Coat red chilies in a sugar mixture and you end up with the grownups' version of candy apples. These red hot chilies are coated in a sweet, shiny coating.
Author:
Cuisine: Mexican
Recipe type: Candied Appetizers
Serves: 10
Prep time: 
Cook time: 
Total time: 
Ingredients
  • ½ lb fresh red jalapeños with stems
  • 4 cups sugar
  • 1 quart water
Instructions
  1. Combine the water and jalapenos in a pan over a medium heat and bring the mixture to a boil.
  2. Turn the heat down and simmer them uncovered for 15 minutes.
  3. Add a cup of sugar and simmer for 10 minutes.
  4. Add another cup of sugar, cover and simmer for 30 minutes.
  5. Add another cup of sugar, cover and simmer for 30 minutes.
  6. Add the final cup of sugar gradually, stirring to combine.
  7. Cover and simmer 30 minutes. Put an oiled rack on a sheet of wax paper.
  8. Take the jalapenos out of the mixture using a slotted spoon, letting the excess syrup drip back into the pan.
  9. If the stems come off the jalapeños just stick them back on.
  10. Drain the candied peppers on the rack and let them sit overnight at room temperature.
  11. Store them in an airtight container lined with wax paper at room temperature.

Photo Description:

These little snacks might look innocent but they are sure to pack a punch when you take a bite. The sweet, glossy coating contrasts fantastically with the hot chilies inside, and this is an appetizer of contrasts. There is nothing hidden about the fiery flavor, since people will be able to see these are red chilies, so if anyone does not like spicy food they can opt for another appetizer instead. These are very easy to make. The cooking time is quite long, so just plan these well in advance and they will be ready in plenty of time.
 

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