Last year for Christmas, I made these candided jalapeños to can and give away as gifts. They are addicting! Sweet, spicy, crunchy, and good on just about every type of food. I kept a couple of jars for myself and used them on sandwiches, tacos, salads; ate them on crackers with every kind of cheese that went through my kitchen. Unfortunately, my two jars only lasted me so long. Wanting to avoid the trouble of the canning process (knowing they don't last me long enough to warrant a 1-year shelf life!), I tweaked the original recipe to make one that is less vinegary, just as sweet, and can be ready to eat in about 15 minutes.
My favorite use for them? Grilled cheese! The sweet, spicy, crunchy jalapeño just begs to be paired with gooey, melted cheese. Throw in some BBQ chicken, and grill it all up on ciabatta rolls slathered in garlicky butter, and you have one killer grilled cheese on your hands. As an added bonus, this makes for a quick and easy weeknight meal when you have some of this shredded chicken ready to use.
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