What do you actually do with your chilli harvest?
Now that the chilli pods are ripening at a rate of knots, you can easily end up with quite a lot.
Here is a recipe for a fantastic accompaniment to almost anything. Candied Jalapeños, or kanderad jalapeño as they are called in Swedish.
They are sweet and hot. They go brilliantly with burgers, pulled pork or simply on the side.
Bring them out for a cheese board too.
They are a killer combination with cheese.
They don’t necessarily have to be jalapeños; it works perfectly well with any chilli variety.
You will need:
- Jalapeños
- 250 ml (2.5 dl) apple cider vinegar
- 50 ml (0.5 dl) water
- 700 ml (7 dl) caster sugar
- 1/2 tsp turmeric
- 1/2 tsp celery seeds
- 3 tsp garlic powder
How to make them:
- Remove the seeds and slice the chilli.
- Mix all the ingredients except the chilli in a pan.
- Bring to the boil and make sure all the sugar dissolves.
- Lower the heat and reduce a little to get a somewhat thick consistency.
- Put your jalapeños in a jar with an airtight lid.
- Pour the syrup over so it covers all the jalapeños and close the lid.
- Leave to cool, then store in the fridge.
Your candied jalapeños taste best after a couple of weeks in the fridge, but they are fine to eat straight away too.
Remember that your jars should be sterilised by boiling first so that all the bacteria are gone.
