Cowboy Candy? Wait, what? Jalapenos? Yes, exactly. Here at the Compound we're going green and growing our own food, and part of this means jalapenos. But here's the thing, These plants, by the grace of God, produce an abundant harvest; so many peppers, so what to do? Candy those homegrown bad boys. Here's how.
Raise many adorable jalapeno seedlings. Watch them spout and grow, and then transplant them to the ground of your compound. Good, honest, down to earth work. Then water them and watch them grow, like a gardener. No kidding, in time they'll start to flower and bear fruit, peppers. Harvest those peppers and behold the glory of God's creation as you do. Then?
Boil up a cup of cane sugar, a half cup of apple cider vinegar, add 1/4 tsp of mustard seed, celery seed and turmeric and 1/2 tsp of kosher salt. Bring all this to a boil and simmer for a few minutes as you slice up a 1/2 pound of peppers.
Add the jolly peppers to your simple syrup, let 'em boil for a few minutes until vaguely shriveled, then transfer your garden grown goodness to a mason jar using a slotted spoon. It's not hard, just do it. Next step, simmer the spiced syrup for four or five minutes and then pour it on top of the peppers in their specially sterilized jar.
Somewhat in awe of this garden-to-mason-jar progress, stand back and have a glass of cold white wine, you've deserved it, and let the syrup simmer for a few more minutes. That done, pour it over the peppers in their shiny, glassy jar. Well done, let it rest, like the good Lord on the Sabbath, then seal up the jar, put it in the fridge and wait for a couple of weeks.
Net result? I tell you, dear friends, total awesomeness. Word to the wise, don't touch your eyes while you're at it.
LSP
6 comments:
That will put a spring in your step. Actually I love that sort of thing. I'd remove the seeds and char the skin, but that's me.
Hah! You are spot on with this. God gives us abundant jalapenos and we humans figure out a way to make them into a "sweet" snack. Our local establishment (17 miles down the road) got a new chef (calls himself a cook...but he's just being humble), redid the menu and now offers Cowboy Candy as a mini side with every dish. Really good stuff...and as LL said, will definitely put a pep in yer step.
I like to take the jalapenos after boiling them in the syrup and lay them out to dry. I do it first for a few hours in a warm oven and then let them dry for a few days at room temperature. They get a little crunching and are a great snack by themselves or sprinkled over something like ice cream.
That is a great suggestion and thank you muchly for it!
I'll take your word for it.
Agree with EdB.
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