Browsing Tag:

jalapeño

Condiments/ Recipes

Candied Jalapeño

candied jalapeño

If you’ve had a great year growing peppers in the garden, or just found a great deal on jalapeños at the farmers’ market or supermarket you need a surefire recipe for preserving jalapeños for the long term so they don’t go bad sitting in your fridge. If you’ve eaten enough fresh in recipes like our jalapeño chicken with plum chutney recipe you may want to try canning jalapeños.

Canning Jalapeño Recipe

There are a few different ways you can preserve jalapeños by canning. Frequently people use their homegrown jalapeños in a batch of salsa to can. You can also can up the classic pickled jalapeños, or a batch of sweet and spicy hot pepper jelly. This candied jalapeño recipe is another great recipe for canning jalapeños.

Candied Jalapeño Recipe

Candied jalapeños are a sweet-savory jalapeño relish to use as a topping or ingredient for festive party foods, or just use to dress up a burger or dog.

If you want to use this recipe as a homemade Christmas food gift, use a combination of red and green jalapeños for the festive Christmas colors. Most supermarket jalapeños will just bee green. If you are growing them at home, just leave them on the vine a little longer and they will begin to turn red. You may be able to find a mix of green and red jalapeños at a farmers’ market as well.

Slice Jalapeños in 1/4inch rounds, set aside.


Slice garlic in thin slices.


Combine vinegar with salt, sugar and garlic, mustard seed, and ground ginger in a large saucepan and bring to a boil over high heat, stirring to dissolve sugar.


Add jalapeño slices and lower heat to simmer for 15 minutes, until jalapeños are dark green and have begun to absorb some of the brine.

Spoon jalapeños into jars cover with syrup leaving 1/2 inch headspace.


Wipe rims and add lids and bands. Can be stored in refrigerator up to 3 months.


For long-term storage process in a water bath canner for 15 minutes.

Candied Jalapeño

1 Star2 Stars3 Stars4 Stars5 Stars (No Ratings Yet)
Loading...

A sweet-savory jalapeño relish to use as a topping or ingredient for festive party foods, or just use to dress up a burger or dog.

Ingredients

  • 4 pounds jalapeños
  • 3 cups vinegar, apple cider or white (at least 5% acidity)
  • 2 tsp pickling and canning salt
  • 4 cups sugar
  • 6 cloves garlic
  • 2 tsp. mustard seeds
  • 1 tsp ground ginger
  • 2 tsp. turmeric (optional)

Instructions

1

Slice Jalapeños in 1/4inch rounds, set aside. Slice garlic in thin slices.

2

Combine vinegar with salt, sugar and spices in a large saucepan and bring to a boil over high heat, stirring to dissolve sugar.

3

Add jalapeño slices and lower heat to simmer for 15 minutes, until jalapeños are dark green and have begun to absorb some of the brine.

4

Spoon jalapeños into jars cover with syrup leaving 1/2 inch headspace.

5

Wipe rims and add lids and bands. Can be stored in refrigerator up to 3 months.

6

For long-term storage process in a water bath canner for 15 minutes.

Notes

Use red and green jalapeños for festive Christmas colors. Omit turmeric to avoid yellowish hue

Main Dish/ Recipes

Jalapeño Chicken Recipe With Plum Chutney

I harvested a bumper crop of jalapeños and I have a lot of things I want to make with jalapeños, but the first thing on my list is always this jalapeño chicken recipe with plum chutney.

Jalapeños and plums are both delicious late-summer seasonal produce and I love that this recipe combines them both. These plums are store-bought, but one of these years my plum trees will produce some plums and I can make this more homemade.

Begin by preparing the fruit and vegetables for the Jalapeño Plum chutney. Chutney is the Indian culinary term for a sweet and spicy condiment made of fruits and vegetables, vinegar, spices and sugar. Dice the onion. Remove the seeds and ribs from the Jalapeño to lower the heat (or leave them in if you prefer) and dice finely. (I always use gloves to work with jalapeños, I have sensitive skin.)

Grate fresh ginger. You can also substitute fresh ginger with 1/2 the amount of dried, ground ginger. Dice the plums in 1/4 inch dice.

Add 1 tablespoon olive oil to a preheated saucepan on medium-highalong with the onion and jalapeño. Allow that to cook for about 3 minutes, or until softened.

Add the plums, ginger, sugar, vinegar, and curry powder. Bring the chutney ingredients to a boil and then reduce heat to a simmer. Cook until the plums are softened and the liquid is slightly thickened.

Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the chicken, and season with salt and pepper. Cook until the chicken is opaque throughout and nicely browned, about 5 minutes per side.

Transfer the cooked chicken to a plate. Add any chicken juices to the chutney and serve chicken with a spoonful of chutney on top.

Enjoy this spicy/sweet chicken perfect for late summer or early fall.

 

Jalapeño Chicken With Plum Chutney

1 Star2 Stars3 Stars4 Stars5 Stars (No Ratings Yet)
Loading...
Dinner
By Jeanette Merrill Serves: 4

Jalapeños and plums are both delicious late-summer seasonal produce and this recipe combines them beautifully.

Ingredients

  • 4 boneless skinless chicken breast halves
  • Salt and ground pepper
  • 3 Tbl olive oil
  • 1/2 medium onion
  • 1/2 jalapeno
  • 3-4 red plums
  • 1/3 cup packed brown sugar
  • 2 Tbl apple cider vinegar
  • 3/4 tsp curry powder
  • 1/2 tsp fresh ginger

Instructions

1

Begin by preparing the fruit and vegetables for the Jalapeño Plum chutney. Chutney is the Indian culinary term for a sweet and spicy condiment made of fruits and vegetables, vinegar, spices and sugar. Dice the onion. Remove the seeds and ribs from the Jalapeño to lower the heat (or leave them in if you prefer) and dice finely. (I always use gloves to work with jalapeños, I have sensitive skin.)

2

Grate fresh ginger. You can also substitute fresh ginger with 1/2 the amount of dried, ground ginger. Dice the plums in 1/4 inch dice.

3

Add 1 tablespoon olive oil to a preheated saucepan on medium-high along with the onion and jalapeño. Allow that to cook for about 3 minutes, or until softened.

4

Add the plums, ginger, sugar, vinegar, and curry powder. Bring the chutney ingredients to a boil and then reduce heat to a simmer. Cook until the plums are softened and the liquid is slightly syrupy.

5

Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the chicken, and season with salt and pepper. Cook until the chicken is opaque throughout and nicely browned, about 5 minutes per side.

6

Transfer the cooked chicken to a plate. Add any chicken juices to the chutney and serve chicken with a spoonful of chutney on top.

Notes

To save on dishes you could cook the chicken first and set aside to rest. Then cook the chutney right in the same pan with the chicken juices.