Citrus Candied Jalapeños – a sweet and spicy condiment that works well with so many things – a topper for tacos, salads, burgers and sandwiches – endless options!
So, I guess there is a thing about saving the top tier of your wedding cake, for an entire year, to enjoy on your first anniversary?
Yeah, we didn’t do that.
We saved it. We brought it home. It sat in my parent’s fridge for two whole days.
I figure if we want a cake on our anniversary next fall, I can order a fresh one! This was just too good – lemon cake with passionfruit buttercream and fresh berries. It was vegan, as were many of the food choices throughout the evening (I will share all the foods later). There was an identical flavored cake as Jason’s grooms cake, which was also gluten free. They were both fantastic, and I could not be happier with how they turned out.
The groom’s cake was a Pearl marching snare drum. Jason is a drummer. It was one of my favorite details, and I love how it turned out.
oh. Also? I said to follow me on Instagram last weekend. Silly. I wasn’t taking any photos. I will share all kinds of photos and details soon. We had a hashtag – #HerrickWedding
After staying downtown a few days after the wedding weekend, we came back home and I got cooking. I made these candied jalapeños a few weeks ago, and they did not last long. So I made a double batch last week. We have been enjoying them with every meal, literally. Breakfast, they find their way onto my avocado toast and into my breakfast burrito. I used some of the ‘syrup’ on a savory pancake the other day – so I had a sweet – savory – spicy thing going on. Perfection.
I made something pretty epic with these just yesterday – I will share that soon.
citrus candied jalapeños
adapted from citrus pickled onions
YIELD: 12 ounces
dairy, soy, and gluten free, vegan
1/2 cup white vinegar
1/2 cup sugar (vegan)
juice of 1 lime
juice of 1 lemon
1/2 pound jalapeños (6-8, depending on size)
Slice jalapeños into circles, removing some seeds if you prefer.
In large saucepan over medium high heat, combine vinegar, sugar, lime and lemon juice, and bring to a boil. Stir continually, until sugar dissolves completely. Add sliced jalapeño, reducing heat to medium-low. Simmer for a several minutes, then turn off heat and allow to cool completely. Vinegar sugar will become slightly syrupy. Store in covered jar in refrigerator.
Sweet and spicy and goes with just about everything – my new favorite thing.
The jalapeño level in that jar is getting pretty low…