I have a few Hungarian Yellow Wax pepper plants that are really producing! They are spicy, but not too hot. While I’ve decided to leave some on the plants to turn red, I’ve been searching online for ideas of what to do with the rest. After enjoying a sweet jalapeño sauce that came with a burrito from La Chica Loca, a local cafe, I decided to try making my own.
I found this recipe. https://gardeninminutes.com/brown-sugar-candied-jalapenos-recipe-garden-to-table/
For as much as I usually tweak recipes, I did very little to change this one. Well, I didn’t use jalapeños, and I substituted ancho pepper seeds in place of the cayenne. I don’t really care for cayenne, and had the seeds on hand, leftover from making another recipe (to be posted later). But I mostly followed the recipe. Except I wanted the sauce thicker, so cooked it down quite a bit before adding the peppers. Also, after cooking the peppers in the sauce for 5 minutes, I fished them out, added the honey and cooked it down some more.
It is delicious! Sweet, spicy, with a bit of vinegary zing. Definitely a keeper recipe. I’ve * it on my bookmarks. After enjoying it on the half of buritto leftover from yesterday, I have a half pint left to use, either as a sauce or in other recipes.
In an earlier search, I found a recipe for a filled Turkish flatbread that I’m thinking this sauce would be good with, maybe as part of the filling or as a side.
learning2leftovers 