Drain pickled jalapeño pepper slices, discarding liquid and reserving jar and lid. Toss together jalapeño slices, red chile pepper slices, sugar, and lime zest. Let stand 5 minutes, stirring occasionally. Spoon into reserved jar, scraping any remaining sugar mixture from bowl into jar. Cover with lid, and chill 48 hours to 1 week, shaking jar several times a day to dissolve any sugar that settles.
This is outstanding. I used the juices from the jalapenos for the Skillet Green Beans and for the Field Pea Relish. Both recipes delicious!
The jalapenos go great with steak and Baked Cheese Grits.
I have also used the jalapenos mixed into slaw.
Super easy to make. I keep many jars of jalapenos in the pantry and put this together to give to friends.
I have eaten these or something similar that a friend makes, but I have a question for others who make them: I live in a place that has lots of different chilies, lots of red ones, I wish recipes would specify what kind of chili, what kind did you use when making this recipe? Is it a red jalapeno, because those are not always available?