Breaking news: I just discovered candied jalapeños. And they're amaaazing! It tastes something like a spicy version of pickle relish, with a lot of extra flavor. It has the same tangy, and a touch of sweetness that brings down the heat, but a jalapeño punch that makes it perfect for a burger.
We have a spice-o-meter around here that tells us how hot things are. It's my diaphragm: every time I eat something too spicy, I get the hiccups. The spicier the bite, the faster the hiccups.
While eating a few slices of raw jalapeño, seeds and all, would probably result in a bout of hiccups, these honeyed jalapeños don't result in a single one. Blanching the jalapeños for a few minutes mellows them out, and the addition of honey cools them down.
In fact, instead of getting the hiccups, when I take a bite of a fully-loaded burger covered in honeyed jalapeños, I just get greedy and start spoon more and more jalapeños onto my plate. An 8-ounce jar of these things lasts about 1.5 meals. Literally. So enjoy them while they last! They won't be on the table long.
Yields: 1 cup | Total Time:
- 3 large jalapeños
- 1/2 cup honey
- 3/4 cup cider vinegar
- 1/4 teaspoon mustard seed
- 1/4 teaspoon celery seed
- 1/4 teaspoon turmeric
- 1/2 teaspoon cayenne
- 2 tablespoons finely chopped red bell pepper
- 2 cloves garlic, minced
- In a small sauce pan, combine apple cider vinegar and honey. Heat over medium heat, allowing the honey to dissolve.
- Bring the honey mixture to a simmer, and add the spices. Add the minced garlic and the finely chopped bell pepper.
- Slice the jalapeños into thin circles, and add them to the pot. Cook for 3 to 4 minutes, until bright green and softened.
- Use a slotted spoon to remove the jalapeños from the pan. Place them in a 8 ounce jar. Continue to simmer the honey mixture until it is reduced to half--5 to 10 minutes, uncovered. Pour the reduced mixture over the jalapeños. Store in the fridge in an airtight container.
**Recipe for Bacon Chipotle Burgers follows.**