Candied Jalapeños

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Photo: Hector Sanchez; Stylist: Buffy Hargett

Yield: Makes 1 1/3 cups

• Preparation
• 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.

Southern Living 
JUNE 2013