Best Sweet Fire Jalapenos Recipes

QUICK 10 MINUTE PICKLED JALAPENO

Steps:

• Combine the vinegar, water, garlic, sugar, and salt in a medium pot and bring to a boil. Add jalapeno slices, stir, and remove from heat.
• Let sit for at least 8 minutes then use tongs to remove the jalapenos from the pot to a jar; cover with the brining liquid to fill the jar.
• Store in the fridge for up to two months.

CANDIED SWEET HEAT PICKLED JALAPENO RECIPE

Steps:

• In a large pot, bring cider vinegar, sugar, garlic powder, cayenne, and celery seed to a boil.
• Reduce heat and simmer for 5 minutes.
• Add the jalapeno pepper slices (and red bell pepper, if desired) and simmer for 4 minutes.
• Use a slotted spoon to transfer the peppers into clean, sterile canning jars, packing the jalapeños semi-firmly within ¼-inch of the rim of the jar.
• Turn heat up for the remaining syrup and bring to a full rolling boil.
• Boil for 5 minutes.
• Use a ladle to pour the boiling syrup into the jars over the jalapeño slices.
• Insert a knife into each of the jars two or three times to release any trapped pockets of air.
• Add more syrup if necessary. (*see notes for leftover syrup)
• Wipe the rims of the jars with a clean, damp paper towel then screw on two-part canning lids.
• If you do NOT want to properly can these, simply cool jars at room temperature for an hour and then store them in a sealed container in the fridge for up to 3 months.
• Use proper canning procedures to store at room temperature for longer periods of time.
• To can, place jars in a canner and cover with water by 2-inches. Bring the water to a full rolling boil. When it reaches a boil, set the timer for 10 minutes for half-pint jars or 15 minutes for pint jars. When the timer goes off, use canning tongs to transfer the jars to a cooling rack or kitchen towel. Leave them to cool, undisturbed, for 24 hours. When fully cooled, wipe them with a clean damp washcloth. Double check that they've sealed properly by pushing down on the center of the lid. It will not move if it is sealed.

10 JALAPEñO RECIPES: PICKLED JALAPEñOS & MORE!

Steps:

• Wash a wide-mouth pint mason jar and and its lid in hot soapy water. Then rinse and let air dry.
• Thinly slice the jalapeño peppers. Fill the jar with the slices.
• Peel the garlic cloves, leaving them whole. In a small saucepan, combine the garlic, vinegar, water, sugar, kosher salt, peppercorns and bay leaf. Bring to a boil, stirring occasionally to dissolve the sugar and salt (this will take only a few minutes).
• Once boiling, pour the brine into the jar (including the bay leaf). Tap the jar on the counter to release any air bubbles. Discard any remaining brine, or top off the jar with extra water if any peppers are exposed at the top.
• Screw on the lid tightly and allow to cool to room temperature (about 1 hour). Eat immediately, or refrigerate until serving. Keeps up to 1 month refrigerated.

CANDIED JALAPENOS

Steps:

• Remove and discard stems from peppers, then slice into 1/4" slices. Set pepper slices aside.
• To a large pot, add cider vinegar, white sugar, garlic powder, turmeric, and celery seed and bring to a boil. Reduce heat to about MED LOW and simmer for 5 minutes.
• Raise the heat to about MED HIGH to bring mixture back to a boil. Once boiling, add the pepper slices. Allow to return to a boil, then reduce the heat again (to about MED LOW) and simmer for 4 minutes.
• Transfer the peppers using a slotted spoon to clean glass canning jars, filling jars to within 1/4 inch of the upper rim of the jar.
• Only the syrup should remain in the pot at this point. Increase the heat to bring to a full rolling boil. Boil like that for approximately 6 minutes.
• Ladle the syrup into the jars with the jalapeno slices. If you notice any air pockets, take a clean spoon and insert it into the jar to get rid of the trapped air. Fill jars to within 1/4-1/2" from the upper rim of the jar.
• Wipe the rims of the jars with a damp paper towel, then screw on canning jar lids. Label if desired and refrigerate for at least 1-2 weeks (3-4 weeks for optimal flavor). Candied jalapenos are good for up to 3 months if kept properly refrigerated.

SWEET & SPICY JALAPENO POPPERS

Steps:

• Cut jalapenos in half lengthwise and remove seeds; set aside. In a small bowl, beat cheeses until blended. Spoon into pepper halves. Wrap a half-strip of bacon around each pepper half., Combine brown sugar and chili seasoning; coat peppers with sugar mixture. Place in a greased 15x10x1-in. baking pan., Bake at 350° until bacon is firm, 18-20 minutes.

COPY LA SENORITA'S FIRE CRACKERS AND JALAPENO DIP

Steps:

• 1. mix the cream cheese with the amount of jalapeños and bacon you want for personal hotness level. Roll some of the mix into a tortilla shell and deep fry until lightly brown about a minute or two in hot deep fryer.
• 2. for jalapeño jelly (mix ahead so the glaze can color the jalapeños. Mix glaze with diced jalapeños and refrigerate until ready to serve