All Hot and Jalapeño'd
This sweet/hot suspension of crunchy jalapeños in spicy syrup makes for the ultimate addition to any meal. Drizzle it on veggies and meat for an added kick or top a block of cream cheese with it for an instant appetizer. If you're feeling especially daring, try a bit on top of a scoop of ice cream or add it to a cocktail!
Homemade Jalapeño Honey
3 lbs fresh jalapeños sliced into ⅛-¼ inch rounds
2 cups apple cider vinegar
6 cups sugar
½ shallot, finely minced
1 teaspoon granulated garlic
Pinch of salt
If canning:
Small, sterilized jars for canning, rings and lids (I am giving these as gifts for the holidays so used 12 4-oz jelly jars but you can use ½ pint jars as well. This recipe should yield 4-6 ½ pints).
Large pot of boiling water
Sterilized tongs, chopsticks and measuring cup with spout
Clean towel or paper towels
Timer
1. Bring 2 cups of apple cider vinegar, 6 cups of sugar 1 tsp granulated garlic and a pinch of salt to a boil in a large pot.
2. While waiting for syrup to heat, mince half a shallot.
3. Using a mandolin, slicer blade on a food processor or very sharp knife, slice jalapeños into ⅛-¼ inch slices. (I highly recommend wearing gloves and using something like a mandolin rather than a knife in order to get even slices. I did not wear gloves and my hands were still burning a day later!)
4. When syrup comes to a boil, add shallots and jalapeños all at once. Turn down to a simmer and simmer for exactly 4 minutes.
5. After 4 minutes, turn of heat and remove jalapeños from syrup using a slotted spoon.
6. Turn the heat up and bring syrup to a hard boil for 8 minutes or until slightly thickened (In the spirit of full disclosure, my syrup could have been a little thicker. You want it to look like a thin honey.)
7. While waiting for syrup to thicken, use sterilized tongs to distribute jalapeños evenly between jars. You’ll notice I snuck habaneros into those jars on the right!
8. Carefully transfer syrup into a spouted measuring cup. Pour syrup into jars filling to within ¼ inch of rim. Use chopsticks to arrange jalapeños and make sure all air bubble are out of the jars.
9. Wipe rims clean, affix lids and screw tops on. Process in boiling water for 10 minutes.
10. Carefully transfer to a towel to cool. When you hear the lids “pop,” jars are successfully sealed. Store in a cool dry place for a least a week for the flavors to mellow or just dig into them right away! They will last for up to a year.
