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Please could some one direct me to the recipe for caramalized jalopenos...TIA
- Thread starter joanietoo
- Start date
could it be the Candied Jalapenos?
http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=126475
http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=126475
I use the cowboy candy one in this one--
I don't process them, just make lots of little jars and gift them==
Jalapeno Sweeties (Candied Jalapenos) 4 lbs fresh jalapeno peppers sliced 2 lbs onion, diced bite size chunks 1/2 cup vinegar 1/2 cup water 6 to 8 cups sugar 2 tablespoons turmeric 2 teaspoons celery seed (optional) 1 Tablespoon garlic powder 1 teaspoon ginger Slice Jalapenos into thin slices and dice the onions. ( I suggest wearing rubber gloves while handling the jalapenos and DO NOT TOUCH YOUR FACE! Place jalapenos in pan with water and vinegar. Bring the pan to a boil then cover and reduce heat to low. Simmer unitl tender (about 10 minutes.) Remove the lid from the pan carefully and do not breath fumes. Pour off the water and vinegar. Add the sugar and spices, bring to soft candy temperature to completely disolve the sugar. Place boiling mixture into sterilized jars, leaving 1/4 inch headspace. Put on caps and place rings on loosely. Tighten the rings, once the jars are completely cooled.
Candied Jalapenos Recipe Ingredients: 1 1/4 cup fresh jalapeqo peppers -- sliced 1/2 cup sugar 1/4 cup water Green food coloring -- optional Directions: Combine jalapeqo slices, sugar and water in small saucepan. Bring to a boil, then reduce heat and simmer 15 to 20 minutes until jalapeqos are cooked and liquid has boiled down to a thick syrup. Remove from heat and add 1 drop green food coloring, if desired, to tint syrup. Place in a clean jar and refrigerate. Recipe URL: http://www.cdkitchen.com/recipes/recs/7/Candied_Jalapenos4621.shtmlCandied jalapenos 300 g (10 oz) sugar 10 Jalapeno peppers (with long -stalks) From: gcaselton@easynet.co.uk (Graeme Caselton BSc(Open)) Date: Sun, 1 Sep 1996 08:54:32 +0200 Place the sugar and 125ml (4 fl oz) of water in a heavy-bottomed pan over a medium-high heat. Bring to the boil, stirring to dissolve the sugar. Lower the heat to medium and continue cooking until the temperature of the mixture reaches the hard ball stage on a sugar thermometer, about 130 degC (250 degF). (If thermometer is unavailable, test for the correct temperature by dropping a small amount of syrup into cold water. It is ready if it forms a hard ball.) Holding the pepper stalks with your fingers or small tongs, dip each pepper into the sugar syrup to coat it entirely. Place on greaseproof paper to harden. Makes 10 peppers Takes 30 minutes Source: 'Peppers - A Cookbook' Written by: 'Robert Berkley' Publisher: 'Quarto Publishing' ISBN: '1-85348-976-X' CHILE-HEADS DIGEST V3 #090 From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.Candied Jalapenos (Cowboy Candy) First process: 4 lb. fresh jalepeno peppers, sliced 2 lb. onions, diced 1/2 cup vinegar 1/2 cup water Second process: 6 to 8 cups sugar 2 Tbs. mustard seed 1 tsp. turmeric 2 tsp. celery seed (optional) 1 Tbs. garlic powder 1 tsp. ginger Slice Jalapenos into thin slices and dice onions. (Wear a pair of rubber gloves for handling jalapenos, personal experience, do not touch your face!) Place in pan with water and vinegar, bring to a boil, cover, reduce heat and simmer about 10 minutes or until tender. (Do not breath fumes.) Note: you can use pickled slices for this. Pour off most of the water vinegar mixture (hint: keep juice for pepper jelly), add the sugar and spices bring to soft candy temperature to completely dissolve sugar about another 10 minutes. Place boiling mixture into jars, leaving 1/4 inch head space. Adjust caps
I don't process them, just make lots of little jars and gift them==
Jalapeno Sweeties (Candied Jalapenos) 4 lbs fresh jalapeno peppers sliced 2 lbs onion, diced bite size chunks 1/2 cup vinegar 1/2 cup water 6 to 8 cups sugar 2 tablespoons turmeric 2 teaspoons celery seed (optional) 1 Tablespoon garlic powder 1 teaspoon ginger Slice Jalapenos into thin slices and dice the onions. ( I suggest wearing rubber gloves while handling the jalapenos and DO NOT TOUCH YOUR FACE! Place jalapenos in pan with water and vinegar. Bring the pan to a boil then cover and reduce heat to low. Simmer unitl tender (about 10 minutes.) Remove the lid from the pan carefully and do not breath fumes. Pour off the water and vinegar. Add the sugar and spices, bring to soft candy temperature to completely disolve the sugar. Place boiling mixture into sterilized jars, leaving 1/4 inch headspace. Put on caps and place rings on loosely. Tighten the rings, once the jars are completely cooled.
Candied Jalapenos Recipe Ingredients: 1 1/4 cup fresh jalapeqo peppers -- sliced 1/2 cup sugar 1/4 cup water Green food coloring -- optional Directions: Combine jalapeqo slices, sugar and water in small saucepan. Bring to a boil, then reduce heat and simmer 15 to 20 minutes until jalapeqos are cooked and liquid has boiled down to a thick syrup. Remove from heat and add 1 drop green food coloring, if desired, to tint syrup. Place in a clean jar and refrigerate. Recipe URL: http://www.cdkitchen.com/recipes/recs/7/Candied_Jalapenos4621.shtmlCandied jalapenos 300 g (10 oz) sugar 10 Jalapeno peppers (with long -stalks) From: gcaselton@easynet.co.uk (Graeme Caselton BSc(Open)) Date: Sun, 1 Sep 1996 08:54:32 +0200 Place the sugar and 125ml (4 fl oz) of water in a heavy-bottomed pan over a medium-high heat. Bring to the boil, stirring to dissolve the sugar. Lower the heat to medium and continue cooking until the temperature of the mixture reaches the hard ball stage on a sugar thermometer, about 130 degC (250 degF). (If thermometer is unavailable, test for the correct temperature by dropping a small amount of syrup into cold water. It is ready if it forms a hard ball.) Holding the pepper stalks with your fingers or small tongs, dip each pepper into the sugar syrup to coat it entirely. Place on greaseproof paper to harden. Makes 10 peppers Takes 30 minutes Source: 'Peppers - A Cookbook' Written by: 'Robert Berkley' Publisher: 'Quarto Publishing' ISBN: '1-85348-976-X' CHILE-HEADS DIGEST V3 #090 From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.Candied Jalapenos (Cowboy Candy) First process: 4 lb. fresh jalepeno peppers, sliced 2 lb. onions, diced 1/2 cup vinegar 1/2 cup water Second process: 6 to 8 cups sugar 2 Tbs. mustard seed 1 tsp. turmeric 2 tsp. celery seed (optional) 1 Tbs. garlic powder 1 tsp. ginger Slice Jalapenos into thin slices and dice onions. (Wear a pair of rubber gloves for handling jalapenos, personal experience, do not touch your face!) Place in pan with water and vinegar, bring to a boil, cover, reduce heat and simmer about 10 minutes or until tender. (Do not breath fumes.) Note: you can use pickled slices for this. Pour off most of the water vinegar mixture (hint: keep juice for pepper jelly), add the sugar and spices bring to soft candy temperature to completely dissolve sugar about another 10 minutes. Place boiling mixture into jars, leaving 1/4 inch head space. Adjust caps
Well, I dont know, I just dont know??....I followed the recipe, perhaps I had too many.....
pots on the fire. I used the thermometer...I slided both onion and peppers thinly (as instructed) and it all became far too sugary and hard and also too little of the peppers.....I must have been asleep or lost my mind...
Saved it by wetting it a bit with water and adding evoo to the jar. They/it/whatever is very tasty but what do I serve them with?????
pots on the fire. I used the thermometer...I slided both onion and peppers thinly (as instructed) and it all became far too sugary and hard and also too little of the peppers.....I must have been asleep or lost my mind...
Saved it by wetting it a bit with water and adding evoo to the jar. They/it/whatever is very tasty but what do I serve them with?????