Sweet Jalapenos & Cream Cheese Spread |
Turns out they were Candied Jalapenos and upon trying the appetizer, we discovered it was amazing! My husband asked the waiter how it was made. He told us the chef made a simple syrup and then put the jalapenos in it and left then in a vat for 40 days, stirring every so often.
When I harvested the first (and sadly the last) jalapenos from my garden, I knew exactly what I wanted to try making. But who has 40 days for something to sit on the counter! So this is a much faster version and was still pretty awesome tasting.
Sweet Jalapeno Spread
(click title to print)
1/2 cup sugar
1/2 cup water
4 Jalapenos, sliced
1 block of cream cheese (whipped if desired)
Put the sugar and water in a saucepan and cook on med-high heat until sugar is dissolved. Put Jalapenos in pan and cook on med-low heat about 5 minutes. Turn off heat and cover pan leaving on burner. Leave the Jalapenos and syrup in pan at least 8 hours, stirring every so often. (I left mine in a day and a half.)
Let cream cheese soften a bit and whip if desired. Pour desired amount of jalapeno syrup over cream cheese and serve with crackers. (I poured a ladle full over mine and then added more as needed). Enjoy!
Refrigerate any leftover cream cheese but you can continue to leave any unused syrup in the pan. Not sure how long it will keep as ours was gone in a couple days.
Sweet Jalapenos on Whipped Cream Cheese |
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