‘Tis the season for holiday baking and gift giving. While I have yet to do either so far (we don’t even have a Christmas tree yet!), I have dipped into my stash of jars twice already for potluck-style parties. And, it occurred to me that someone out there might also appreciate having a stash of these goodies for impromptu appetizers. Today I’ll introduce you to the candied jalapenos; tomorrow you can learn about the tomato jam. I’ve found that they are lovely on their own and combined, on top of the fact that they are super easy to make and you really only need to can them if you want to hold onto them long-term.
Every summer, I plant at least two jalapeno plants in my garden. I started doing this because I love bacon-wrapped jalapeno poppers and there is nothing more fun that filling up a platter for a summer bbq and popping them in your mouth. With my garden jalapenos, it sometimes becomes Popper Roulette as some peppers end up much hotter than the others. This is completely different than the year I grew both jalapeno and Serrano peppers and got them mixed up in the picking basket (the serranos were huge!)
