EES Presents Food Ways: Jalapeño Peppers

Friday, July 9, 2021

Foodie Friday : Candied Jalapeño Peppers

I currently reside in Texas. The folks here were "born" with a jalapeño in their mouth. LOL. It's an obvious exaggeration but people really love jalapeño peppers. So that's the focus of this Foodie Friday post. Although Texans might accuse of committing blasphemy or something like that because the specific topic is:

Candied Jalapeño Peppers

Or not! If you're from Texas, maybe you probably already know about them. But I'm what they call a "Texas import". That means I wasn't born in Texas but I got here as fast as I could! 😜

I love jalapeños. I love them with the seeds! The hotter the better!

I knew they came fresh or pickled. But I never knew they came sweet too! When I first found out about them, I thought: "Isn't this against the Texas jalapeño rules?"

Evidently not! You can buy them in the local grocery stores (here in Austin, Texas) or you can make them. The recipe is easy. Sharing some links below.

Here's a fun food fact. Whether fresh, pickled, or sweet:

Candied Jalapeño Peppers are also called "cowboy candy".

Candied Jalapenos

There aren't words that exist to describe how addictive these little savoury, sweet, spicy, crunchy, garlicky pickled jalapeno rounds are. Put them on sandwiches, tacos, rice or bake them into cornbread. You'll need more and more!

Sriracha Deviled Eggs with Candied Jalapeno Peppers

Serve something a little different for your Easter spread this year: Sriracha Deviled Eggs with Candied Jalapeno Peppers. Sriracha spices up these deviled eggs and the candied jalapeno peppers give it a sweet/spicy note transforming the ordinary into extraordinary! Make it even more special and serve them on this gorgeous Wilton Armetale Egg Tray from their Flutes & Pearls Collection.

Cowboy Candy {Candied Jalapenos}

If you like pepper jelly served over cream cheese on crackers, you will love Cowboy Candy. The sugary sweet syrup/brine is the perfect compliment to the heat of the jalapenos. When my friend, Diane, at Canning and Cooking at Home made these, I knew I wanted to try it for myself.