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.
Photo: Hector Sanchez; Stylist: Buffy Hargett
- 1 (12-oz.) jar pickled jalapeño pepper slices
- 4 red chile peppers, sliced
- 3/4 cup sugar
- 1 teaspoon loosely packed lime zest
- 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.
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