jalapeño heaven

Previous years we have planted habanero peppers (Scottish bonnets) but this year we went for variety and flavour, anticipating a variety of ways to preserve our harvest. We grew jalapeños, chilli peppers, Anaheim peppers and, of course, sweet bell peppers. I dried one batch of chilli peppers and ground them into flakes, enough to fill a pint jar and this will be enough to flavour many a dish until next year, and I intend to freeze another batch so as to keep their pretty shape and colour for adding to stir fries and tofu dishes. (Oh how I wish we could grow our own ginger!) The Anaheims are getting charcoal grilled, the skin gently removed and then frozen to keep the sweet, gentle, smoky heat for use in winter.

Then we have the jalapeños! Six plants and I never anticipated such a harvest, in fact I wasn't sure what to do with so many. I had heard of Cowboy Candy down in Oklahoma and, believe me, if you like it hot and sweet this recipe is a killer. If you prefer it a little milder just remove the seeds and inner membrane before you start on the menu.

Cowboy Candy:

1 lb fresh  jalapeños

2/3 cup cider vinegar

2 cups sugar

2 tablespoons mustard seed

1/4 teaspoon turmeric

¼ teaspoon celery seed

1 tablespoon garlic powder
1/4 teaspoon cayenne pepper

4 cloves of garlic

Slice jalapenos. (remove seeds and membrane for a milder flavour)

Mix cider vinegar, sugar, turmeric, celery seed, garlic powder and cayenne and bring to boil.

Reduce for 5 minutes to a simmer.

Add jalapenos at the simmer for 5 minutes more.

Load sterilized jars with jalapenos first ( add a couple of cloves of garlic to each jar at the halfway point) and add liquid filling the jars leaving a 1/4” headspace.

Process in a water bath for 15 minutes. ( I found that the jars sealed without the water bath but if you want to be sure, or plan on long-term storage, include this step)

Makes 2 pints

Enjoy with cream cheese or on a hamburger, or any other way you enjoy a bit of heat.