The weather has turned evil again. The triple-digit heat had broken, and we had enough rain over two weeks that I didn't have to water the lawn at all. It is now hot and dry again with triple-digit heat and no rain in sight. I am out watering the lawn tonight (grumble), trying not to freak out over the random lizards that are hiding in dark pockets everywhere and the bugs that are trying to seek asylum in our house. About the only good thing about this dratted heat wave are the little red jalapenos growing in our garden - they make excellent "cowboy candy". If my family were game enough, I'd make a cake and decorate it using candied jalapenos. It'd be like decorating with sugared flowers, only better!
These candied jalapenos pack a sweet heat punch that's hard to beat. Can you believe it? First okra and now candied jalapenos...I've gone practically native!
3/4 cup water
1/4 cup apple cider vinegar
1/4 cup fresh lime juice
1 cup sugar
1 tsp. grated ginger
1 tsp. yellow mustard seeds
1 tsp. lime zest
Wash and stem the jalapenos, then slice them into 1/4" rounds (wear gloves!). Set aside.
In a medium saucepan combine the water through the mustard seeds. Bring to a boil, then turn down the heat and simmer until syrupy, about 5 -10 minutes. Add the jalapeno rounds and lime zest and simmer until just tender, 3 - 4 minutes. Turn off the heat and let cool to room temperature. Store in the refrigerator for up to 3 months.