Prep 10 mins
Cook 20 mins
Great snack for heat-lovers. From our Southern neighbors in Mexico. Posted for Zaar World Tour II '06
- Cut the pepper lengthwise into four strips, cleaning out white pith and seeds.
- Combine the sugar and water. Heat to make a simple syrup.
- Cook the jalapeño strips in the simple syrup for a few minutes, then strain the syrup and let the strips cool for a few minutes.
- Repeat the cooking process three or four times, reusing the syrup, or until the strips are nicely candied.
Ummm, we followed the recipe and couldn't get these to work. Not only did they not "candy", but when we tried them later there was NO heat left in the jalapenos. I'm sorry, but I just don't know what the other reviewers did that worked that we didn't do . . .
Woohoo hot stuff! These were good and I will probably figure a way to include a few of these spicy babies in holiday gift baskets. I rolled the strips in sugar after the last drain to add sparkle then placed onto dehydrator trays overnight to airdry. Thank you for sharing your recipe!
I tasted these and nearly had a meltdown of my mouth, but made them for a friend who loves this kind of thing. I'll be hearing from her soon and let you knowwhat she thinks. As for making them, the directions were great. Thanks. Lee