Hot and Sweet Jalapeños

I’m kinda trying to re-create Trader Joe’s Hot & Sweet Jalapeños but get a little better crunch on them. This recipe will evolve as I test it, so check back.

Hot and Sweet Jalapeños

Great condiment with a bit of heat, perfect on sandwiches, toast, ice cream…. Okay, maybe not ice cream. Can do 3-4 pints or 6-8 half-pints
Prep Time20 minutes
Cook Time10 minutes
Course: Appetizer
Servings: 4 pints

Equipment

  • 1 Canner
  • 4 pint jars (or 8 half-pint jars)
  • Jar funnel and lid lifter
  • Rings and lids for jars

Ingredients

  • 2 pounds fresh jalapeño peppers, cut into ¼-inch rings
  • 4 serrano peppers, top and bottom removed, sliced in half lengthwise and then sideways (optional, see notes)
  • cups baker's sugar or cane sugar
  • cup cider vinegar
  • cup white vinegar
  • cup water
  • 1 tablespoon minced garlic
  • 1 teaspoon kosher salt
  • peppercorns

Instructions

  • Preheat oven to 250℉.
  • Wash jars in hot water, pat dry, put onto a sheet pan and place in the heated oven. (If you have a silicone liner, that helps keep them from being wobbly.)
  • Put rings and lids into a pot on the stove top and simmer.
  • In a 3-4 quart pot, add the sugar, water, vinegar, garlic, and salt and bring to a boil. Reduce heat and simmer for 3-4 minutes.
  • Slice the jalapeño peppers and set aside.
  • Slice the serrano peppers and set aside.
  • Add the jalapeño peppers to the brine, return to a boil then reduce and simmer for 3-4 minutes, stirring occasionally.
  • Remove the jars from the oven and add a piece of serrano to each as well as 3-4 peppercorns.
  • Use a slotted spoon — or a spider — spoon the peppers into prepared jars. (Having a jar-funnel helps. Just saying.)
  • Bring brine back to a boil and boil for 3-5 minutes.
  • Pour over the peppers and let cool.
  • Wipe the rims, add a lid, and a finger-tight ring. These should seal by themselves in short order but if they haven't, add to a hot water canner and boil for 3-5 minutes.
  • Refrigerate any jars that don't seal.

Notes

  • Instead of a serrano pepper, you might use a teaspoon of red pepper flakes or some cayenne pepper in the brine or just a pinch of red pepper flakes to each jar before adding the peppers and brine.
  • This may not make 4 pints — I always err on the side of too many jars: I’d rather get to the end and have empty jars rather than have a lot of contents and no jars to put it into.