Candied Jalapeños

This is our new go-to summer condiment. Chill at least 48 hours ahead so the jalapeños have time to take on a fiery-sweet crunch.    

Makes 1 1/3 cups
Candied Jalapeños

Hector Sanchez


  • 1 (12-oz.) jar pickled jalapeño pepper slices

  • 4 red chile peppers, sliced

  • 3/4 cup sugar

  • 1 teaspoon loosely packed lime zest


  1. Drain pickled jalapeño pepper slices, discarding liquid and reserving jar and lid. Toss together jalapeño slices, red chile pepper slices, sugar, and lime zest. Let stand 5 minutes, stirring occasionally. Spoon into reserved jar, scraping any remaining sugar mixture from bowl into jar. Cover with lid, and chill 48 hours to 1 week, shaking jar several times a day to dissolve any sugar that settles.

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