This is our new go-to summer condiment. Chill at least 48 hours ahead so the jalapeños have time to take on a fiery-sweet crunch.
1 (12-oz.) jar pickled jalapeño pepper slices
4 red chile peppers, sliced
3/4 cup sugar
1 teaspoon loosely packed lime zest
How to Make It
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?