Sunday, September 3, 2017

Candied Chiles- these are cool!

A new favourite for my pantry.  This recipe comes from Mrs Wheelbarrow's Pantry- a favourite preserving book.  I have made candied jalapeños and candied red chiles- both turned out great!

These can be searingly hot, depending on the chiles your choose.  Serve them as a snack with your favourite cheese, add to your favourite dishes, garnish a cocktail.

Candied jalapeños with a little Siempre added to the syrup.  

This recipe makes four 500ml jars.

6 cups        sugar
4                3" pieces of cinnamon
1                vanilla bean, slit open and seeds scraped out (reserve seeds and bean)
8                allspice berries
                  seeds from 12 cardamom pods (1/2 tsp)
2 cups        cider vinegar
3 lbs          green or red chiles (make each batch all one colour/type of chile), sliced

In a large saucepan, combine the sugar, cinnamon, vanilla seeds and bean, cardamom and cider vinegar.  Stir well and bring to a boil.  Boil hard until the candy thermometer reaches 215 degrees, about ten minutes.

Add the sliced chiles, return the syrup to a boil and boil another four minutes  Remove the chiles with a slotted spoon and pack them tightly into warm jars.

Return the syrup to a boil for five minutes more, then ladle over the chiles.  Remove air bubbles, clean the rims, place the lids on the jars and process in a boiling water bath for 15 minutes.

** save the extra syrup to make a great tequila cocktail: pour over ice, add lime juice and  award winning Siempre tequila.  Shake and enjoy!

August 2020: this version does not contain tequila and is made with green jalapeños, one mild red pepper and a few yellow habaneros.

2021 planning:  sold out 6

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